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Pasta with salsa



PASTA WITH SALSA ALL'INSALA


The middle of summer is the best time to make
this when basil, tomatoes, and garlic are at their peak.

1 lb. dried bucatini
1/2 cup good quality olive oil
2 lg. cloves of garlic, thinly sliced
6 ripe Roma tomatoes, seeded and chopped
1 bunch basil, chopped
1 bunch parsley, chopped
3/4 cup freshly grated Parmesan cheese


Cook pasta in large pot of rapidly boiling salted
water until "al dente."

Drain well and transfer to a serving dish.

Meanwhile, heat olive oil over low heat.

Add garlic and cook until soft (make sure not
to burn it).

Add tomatoes and heat through.

When pasta is done, pour this mixture over pasta,
add herbs and cheese, and toss well.

Serve immediately.

Makes 6 first-course, or 4 main-course servings