Recipe: Pasta with fresh Tomatoes and Herbs (served at room temperature, make ahead)

PASTA WITH FRESH TOMATOES AND HERBS

6 large ripe tomatoes, cut into 1/2-inch cubes
2 large garlic cloves, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)
1 1/4 teaspoons salt
Ground black pepper to taste
1/2 cup olive oil
Juice from 2 lemons, strained
1 1/2 pounds uncooked pasta, such as penne rigate

Place tomatoes in bowl. Add remaining ingredients except pasta and mix well.

Cook pasta according to package directions; drain.

Add tomato mixture to drained pasta.

May be served at room temperature. Or, refrigerate and bring to room temperature before serving.

Makes 8 servings
Source: Newspaper recipe clipping