3 c. shells macaroni
6 ripe tomatoes
1/2 c. chopped sweet white onion
1/4 c. each fresh chopped basil and parsley
1/4 c. olive oil
1 tsp. salt
1 sm. clove garlic, minced
1/4 tsp. black pepper

Remove stem ends from tomatoes. Cut into 1/2 inch pieces there should be 2 to 2 1/2 cups mix tomatoes, onion, basil, parsley, oil, salt, garlic, and pepper in large bowl set aside at room temperature. Cook shell macaroni in 4 quarts boiling salted water until almost tender 10 to 12 minutes. Drain well add macaroni to tomatoes toss to blend.