Salsa cruda: Combine 1 1/2 lb. diced tomatoes, 1 tsp. sea salt, 1/4 c. chopped onion, and 2 Tbs. olive oil. Set aside. Meanwhile cook 3/4 lb pasta. Add 1/4 c. coarsely chopped parsley, 2 Tbs. chopped fresh basil to the tomato mixture and serve over the warm pasta.