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.