Pasta with Fresh Tomato and Garlic Sauce

By Mcassid1

* Make this uncooked sauce at least one hour before serving and allow it to stand at room temperature (helps develop the flavors).

Ingredients

• 1 8 oz. pkg. dried or 12 oz. fresh spaghetti (or another long pasta)
• 3 large ripe tomatoes, peeled & seeded & coarsely chopped
• 2 TBSP chopped fresh sweet basil
• 1 TBSP chopped fresh chives
• 2 TBSP chopped Italian flat-leaf parsley, or cilantro
• 1-2 elephant cloves of garlic, minced (double if regular)
• 2 TBSP olive oil (a fruity type if possible)
• 1/2 cup of finely grated mozzerella or fontina cheese
• salt, freshly ground pepper & parmesan cheese to taste

Details

Servings 3

Preparation

Step 1

1. Combine tomatoes, basil, chives, parsley, garlic, olive oil, cheese, salt, and pepper, in a medium-size bowl.
2. Let stand approximately 1 hour before serving.
3. Cook pasta according to directions.
4. Combine sauce and hot pasta in a warm bowl.
5. Pass around additional Parmesan cheese as well as mozzeralla/fontina cheese