First, prepare the no-cook sauce. Core the tomatoes, cut them in half horizontally, and gently squeeze out the seeds.
Dice the tomato flesh into ½-inch pieces and place them in a large serving bowl.
To the tomatoes, add the minced garlic, shredded basil, chopped parsley, olive oil, red pepper flakes, salt, and a generous amount of freshly ground black pepper.
Stir everything together until well combined.
Cover the bowl and let the sauce marinate at room temperature for at least 2 hours to allow the flavors to meld. If preparing further in advance, you can chill it for up to 24 hours; just be sure to bring it back to room temperature before serving.
When ready to serve, bring a large pot of generously salted water to a rolling boil.
Cook the pasta according to package directions until al dente.
Drain well, reserving a splash of the starchy pasta water.
Immediately add the hot, drained pasta to the bowl with the tomato sauce.
Add the grated Parmesan cheese and toss vigorously to combine, ensuring the pasta is evenly coated. The heat from the pasta will slightly warm the sauce and melt the cheese. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it.
Serve immediately.
Don't rinse your pasta after draining! The starches on the surface are essential for helping the sauce cling to every strand for maximum flavor.
