1 1/4 lb. ripe tomatoes, seeded and diced (about 4 cups)
1 tsp. salt
1/4 cup finely chopped red onion
3 Tbsp. extra virgin olive oil, divided
1/4 cup coarsely chopped flat parsley
2 Tbsp. coarsely chopped fresh basil
3/4 lb. whole-grain spaghetti
Freshly ground pepper
In a glass, ceramic, or plastic bowl, combine the tomatoes with the salt, onion and 2 tablespoons of the oil. Set aside for 15 minutes.
Meanwhile, boil a large pot of water and cook the spaghetti al dente according to package directions. Drain the spaghetti and turn it into a large, warm serving bowl. Toss the pasta with the remaining tablespoon of oil to keep it from sticking together.
Mix the parsley and basil into the tomatoes. Season generously with pepper. Pour the salsa cruda over the warm pasta. Toss the entire mixture to blend well. Serve immediately.
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