1 1/2 lb Spaghetti
6    Tomatoes, fresh, ripe
Parsley, fresh, chopped
2 cl Garlic, large, chopped
1/4 c  Fresh basil, rough chopped
Extra virgin olive oil
Salt
Freshly ground black pepper

Wash the tomatoes, then cut into small pieces and set in a colander to
drain. In a large saucepan containing 7 pints(6L) of salted water, cook the
pasta al dente. Drain the spaghetti in a colander Put the tomatoes, basil,
garlic, parsley and a little oil into a large serving bowl. Add the hot
pasta and mix gently to blend all the ingredients thoroughly. Add more oil,
salt, plenty of pepper and stir gently again. Serve at room temperature.