Vacation Spaghetti

• 8 large, ripe tomatoes, peeled and seeded
• 1 clove garlic, crushed or mashed
• 2 tbsp. finely chopped fresh flat-leaf parsley
• 9 leaves fresh basil, torn
• Sea salt and freshly ground black pepper
• 8 tbsp. extra-virgin olive oil. plus extra as needed
• 14 oz. spaghetti

1. Chop tomatoes roughly and put them into a bowl with the garlic, parsley, basil, salt, and pepper.
2. Stir in the oil and let stand, covered, for at least an hour, preferably not in the refrigerator.
3. Bring a large pot of salted water to a rolling boil, add the spaghetti, and stir, making sure all the spaghetti is immersed in the boiling water.
4. Cover the pot and return to a boil, then remove the lid and continue to cook the spaghetti until al dente.
5. Drain and return to the pot pour in the sauce, toss together, adding more oil if required, and transfer to a dish to serve at once.

tomatoes, clove garlic, parsley, fresh basil, salt, extravirgin olive oil, spaghetti

Taken from www.cookstr.com/recipes/vacation-spaghetti (may not work)