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

1. 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.
2. Meanwhile, in a soup pot, cook the pasta according to package directions; drain and place in a bowl. Cover the pasta with the chilled tomato mixture, sprinkle with the Parmesan cheese, and serve immediately.