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Bring a large pot of salted water to the boil.
Drop in the tomatoes,
cook for 15 seconds, and then transfer them to
a large bowl of cool
water. Slip off the skins and cut them in half
through the middle.
Poke out the seeds with your finger, and roughly
dice the flesh.
Warm a large ceramic or glass mixing bowl by rinsing
it with hot
water. Toss the tomatoes in the bowl with the olive
oil, mixed herbs,
parsley, and ricotta cheese.
Bring the large pot of water back to a rolling
boil, add the
spaghetti, and cook until tender but still firm.
Drain and add it
immediately to the tomato mixture in the bowl.
Sprinkle with the
Parmigiano. Toss with tongs or two wooden spoons
until the pasta is
evenly coated. Add salt and freshly ground pepper
to taste. Pass
extra Parmigiano cheese at the table.
