If you find yourself short of fresh basil or parsley, you can substitute other fresh mild herbs such as chervil or chives. Use a light hand if adding fresh oregano, thyme or rosemary as they can easily overpower other flavors!
- 1 lb plum tomatoes, seeded and finely chopped
- 1/2 cup extra virgin olive oil
- 7 fresh basil leaves
- 1/4 cup packed fresh parsley, chopped
- 2 cloves (or more) garlic, peeled
- kosher or sea salt and pepper to taste
After seeding and dicing plum tomatoes, place in a medium sized bowl. On your chopping board, place the parsley, then the garlic. Sprinkle lightly with about 1/2 teaspoon of salt and then lay the basil on top. Chop it all finely and add to the tomatoes. Add additional salt and pepper to taste and then pour the olive oil over the whole lot. Leave, tightly covered, at room temperature all day or in the fridge for at least 2 days to allow flavors to combine.
To finish the dish, just toss the sauce with the hot pasta which has been cooked and drained according to package directions. Serve hot or room temperature.