Fresh tomatoes are marinated in a zesty vinaigrette, then tossed with vermicelli.

To Make 4 to 6 Servings:

4 med. size ripe tomatoes, about 1 1/2 lbs. cut into 1/2" cubes
1/3 c. olive oil
3 tbsp. red wine vinegar
2 tsp. basil
2 tsp. coarse (Kosher) salt
1/2 tsp. freshly ground pepper
1 lb. vermicelli or spaghetti
1/2 c. minced fresh parsley
1 c. (4 oz.) freshly ground Parmesan cheese

1. In a medium bowl, combine the tomatoes, oil, vinegar, basil, salt and pepper; toss gently. Cover and refrigerate until thoroughly chilled, at least 1 hour.

2. Cook the pasta in a large pot of boiling salted water until al dente (just tender); drain well. Toss the hot paste with the cold marinated tomatoes. Serve at room temperature or cover and refrigerate until chilled. Sprinkle with the parsley and pass the cheese on the side.