Recipe from Food & Wine by Scott Hocker
This makes a very light and refreshing type of spaghetti. Perfect for the San Marzanos and Parsley!
1 lb Spaghetti
1/4 cup plus 1 TB Extra Virgin Olive Oil
3/4 pig San Marzano Tomatoes, coarsely chopped
1/4 cup coarsely chopped Parsley
Cook 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 tsp salt. Let sit until the spaghetti is done cooking. Add the drained spaghetti to the bowl along with the parsley and mix well.