Description
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.
Ingredients
- 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
Directions
- 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.
