Half fill a large saucepan with water and heat to boiling. Core the tomatoes, then drop them in the boiling water for about 10 seconds each. Remove from the saucepan and peel the tomatoes under cold running water. Quarter the tomatoes and squeeze out the seeds. Then finely chop the remaining tomato pulp, place it in a medium-sized bowl and set aside. Heat 1 tablespoon of the olive oil in a small skillet. Add the minced onion and sauté over medium heat, stirring for about 2 minutes. Add this to the chopped tomato, scraping in very last drop of oil from the skillet. Stir in the remaining tablespoon of olive oil, plus salt, parsley and basil. Grind in a generous amount of fresh black pepper. Taste to adjust seasonings, cover and set aside. Cook the pasta in plenty of boiling water until al dente. Drain and transfer to a large bowl. Drizzle with a little extra olive oil, then add sauce (either room temperature or heated slightly) and Parmesan. Toss gently, and serve immediately, preferably on heated plates. Pass extra Parmesan and the pepper mill.

Recipe from STILL LIFE WITH MENU, by Mollie Katzen ? 1988, used with permission of Ten Speed Press. Compucook kiosk kitpatH nov97 Recipe by: Still Life with Menu, By Mollie Katzen 1988

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