A refreshing pasta dish featuring a vibrant uncooked tomato sauce, perfect for a quick and flavorful meal.
Combine the diced roma tomatoes, halved cherry tomatoes, olive oil, salt, and red pepper flakes in a large bowl.
Letting the tomatoes sit allows the flavors to meld beautifully.
Let the tomato mixture sit at room temperature for 20 minutes, stirring occasionally.
This step enhances the natural sweetness of the tomatoes.
Cook the pasta in a pot of salted boiling water according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
Adding salt to the water seasons the pasta as it cooks.
Mix the reserved pasta water and fresh basil leaves into the marinated tomato mixture.
The hot pasta water helps to slightly wilt the basil, releasing its aroma.
Toss the cooked pasta with the tomato mixture until well coated.
Tossing thoroughly ensures every strand of pasta is coated with the sauce.
Sprinkle grated parmesan cheese over the pasta and toss gently.
Adding the cheese at the end prevents it from clumping.
Serve the pasta immediately, garnished with additional basil leaves if desired.
Serve with a side of crusty bread to soak up any leftover sauce.
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