• 4 Tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 2 Tbsp chopped fresh parsley
• 2 lb fresh, ripe tomatoes, seeded and diced
• 1/3 cup chicken broth if needed
• Salt and pepper to taste

1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and parsley, and stir a few times. Add the tomatoes, and season with salt and pepper. Reduce heat to medium-low, cook uncovered, stirring occasionally for 10 to 15 minutes.
3. Put the sauce through a food mill or purée in a food processor.
4. Return sauce to the skillet and keep warm while you cook the pasta. If sauce is too thick, stir in some chicken broth.
5. Place pasta in a large, heated, serving bowl. Add the sauce and mix well. Remember, you are just flavouring the pasta, don't drown it.

(Bob)