That Tomato Pasta Mom Makes

• 1 package (16 Oz. Package) Spaghetti Or Other Semi-thin Noodle
• 4 whole Beefsteak Tomatoes, Or 6-8 Smaller Ones Of Any Variety
• 6 sprigs Flat Leaf Or Curly Leaf Parsley
• 2 cloves Garlic (or More If You Really Like Garlic)
• 1/4 cups Grated Parmesan Or Other Hard Cheese (asiago Or Grana Padano Works Nice Too)
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste

1. Mark an X on the bottom of the tomatoes with a sharp knife, just barely breaking the skin.
2. Boil enough water to cover the tomatoes, and then blanch them for about 2 minutes.
3. Remove from the water and shock in cold water.
4. Peel off the skins and quarter, removing cores.
5. Puree tomatoes in a blender or food processor (or just mash them with a potato masher if you havent got either).
6. Finely chop the parsley (including the stems) and garlic.
7. In a large pot, boil water and cook pasta according to package directions.
8. While the pasta is cooking, heat a large skillet on medium heat, and add oil.
9. When oil starts to shimmer, add garlic and stir, cooking for about a minute, until fragrant.
10. Add parsley.
11. Cook the garlic and parsley for about another minute or two, stirring, until the garlic turns lightly brown (but dont burn it!
12. ).
13. Add the tomato puree (or mash) to the skillet, and cook, stirring occasionally, until the sauce reduces a bit, about 10 minutes.
14. Season with salt and pepper to your liking, and add the cheese.
15. Stir until cheese melts.
16. Drain the pasta, and then add the pasta and sauce to the pasta pot, stirring to incorporate fully.
17. Serve with extra cheese on the top, or a bit of chopped parsley for colour.
18. Makes 4 large servings, or 6 medium servings (though there might be fights for seconds!
19. ).

beefsteak tomatoes, curly, garlic, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/that-tomato-pasta-mom-makes/ (may not work)