Here’s a favorite recipe from the archives of the Richmond Times-Dispatch.

Leone’s Fresh Tomato Sauce

Makes 2¼ cups, enough for about 12 ounces of pasta

2 to 4 tablespoons olive oil

2 ripe tomatoes, peeled and finely diced

1 large garlic clove, minced

¼ cup chopped parsley

½ to 1 teaspoon salt (optional)

1½ teaspoons fresh minced basil leaves OR ½ teaspoon dried basil

1/8 teaspoon freshly ground black pepper

12 ounces pasta

¼ cup grated Parmesan cheese

In a large bowl, combine olive oil, tomatoes, garlic, parsley, salt, basil and pepper.

Prepare pasta according to package directions. Drain well. Add to tomato sauce mixture in bowl and toss gently. Serve at once, topped with grated Parmesan cheese.

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