1-1/2 pounds ripe plum tomatoes, cored and cut into medium dice
1/4 cup minced fresh herbs such as basil, parsley, cilantro, oregano, or tarragon
1 tsp minced garlic
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 pound paste (see note)
Combine tomatoes, herbs, garlic, oil and salt and pepper to taste in medium bowl. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and the pasta. Cook until pasta is al dente (refer to package directions). Drain pasta and transfer back to cooking pot. Mix in sauce and toss well to combine. Serve immediately.
Note: Use only the ripest, most flavorful tomatoes in this recipe. It makes a chunky sauce that works best with penne or fusilli. To vary or enhance the flavors of this dish, add any one of the following to the sauce: 1/4 cup finely chopped onions or scallions; 1/2 cup cured black olives; 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese; 2 tablespoons balsamic vinegar. From the website, Americastestkitchen.com