1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving
While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.
Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.
Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.
Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.
Serve immediately with more basil and parmesan cheese.