Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version.
Slideshow: More Pasta Recipes
1 pound spaghetti
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 pound ripe tomatoes, coarsely chopped
1/4 cup coarsely chopped parsley
How to Make It
Cook the spaghetti according to package instructions in a pot of well-salted boiling water.
Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking.
Add the drained spaghetti to the bowl along with the parsley and mix well. Serve.
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