Pasta with Fresh Tomato and Basil Sauce

This is a Martha Stewart recipe that I adjusted a bit to our tastes. It was really good and the perfect way to use up a bunch of the tomatoes from our back yard. It is the perfect light yet savory recipe.

Ingredients
1 1/4 pound unrefrigerated ripe tomatoes
1/4 cup basil leaves
1 tablespoon parsley
1/4 cup olive oil (I used 1 tablespoon roasted red pepper olive oil and 3 tablespoons regular)
coarse salt
fresh ground black pepper


1. Put all ingredients in food processor and pulse til blended.

2. Pour over cooked pasta and top with grated parmesan.