Spaghettini Estivi

Serves 4 - 6

2 lbs. ripe tomatoes, peeled and chopped
1 TBS chopped Italian parsley
5 fresh basil leaves, chopped
Juice of 1 lemon
3 TBS olive oil
1 clove garlic, finely chopped
salt and freshly ground pepper to taste
1 lb. spaghettini
freshly grated Asiago or Parmesan cheese (optional)

1. Drain the tomatoes in a colander, then turn into a mixing bowl and add the parsley, basil, lemon juice, olive oil, garlic, salt, and pepper. Do not cook the sauce but set it aside. The sauce is served at room temperature.
2. Preheat four to six soup bowls and a bowl for tossing the spaghettini. Keep them hot.
3. Cook the spaghettini to the desired degree of doneness. If possible, use a pasta fork to remove the pasta directly from its pot, shaking the water back into the pot as the pasta is forked out. Failing this, quickly turn the pasta into a collander and immediately pour the pasta into the hot bowl. Spoon a little more than half the sauce over the spaghettini and toss quickly. Divide the mixture evenly into the hot soup bowls and divide the remaining sauce over the servings. Serve with grated cheese, if desired.

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