INGREDIENTS
2 1/4 lb
unrefrigerated ripe tomatoes (preferably plum)
1/4 cup
fresh basil leaves
1 tbsp
flat-leaf parsley
1 tbsp
chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup
extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 lb
spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)