- 1 pound spaghetti
- Kosher salt
- 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 this recipe
- 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.