- 4 medium-sized ripe tomatoes, cut into 1-inch chunks
- 1/2 medium-sized red onion, thinly sliced
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1/2 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound spaghetti
- 2 tablespoons grated Parmesan cheese
- In a large bowl, combine the tomatoes, onion, olive oil, vinegar, garlic, basil, dill, salt, and pepper; mix well. Cover and chill for 30 minutes.
- Meanwhile, in a soup pot, cook pasta according to package directions; drain and place in a bowl. Cover pasta with chilled tomato mixture, sprinkle with Parmesan cheese, and serve immediately.