1 lb. capellini
1/2 c. grated Parmesan cheese
2 lbs. very ripe tomatoes
1 sm. onion, finely minced
1 clove garlic, finely minced
1/2 c. fresh basil, chopped
1/2 c. olive oil
Salt and pepper to taste

Drop tomatoes into 4 quarts boiling water. Remove after 1 minute. When they are cool enough to handle, peel, seed, and coarsely chop them. In a bowl mix the chopped tomatoes with the onion, garlic, basil, oil, and salt and pepper. Let sit at room temperature for 1 hour before serving.

Cook the pasta in a large pot of boiling salted water until "al dente". Drain. In a large bowl toss the pasta with the tomato sauce and serve immediately with Parmesan cheese.