Spaghetti al Estuardo

For these hot days.Follow these directions exactly. The secret is in the process.
Measure out/chop up the following: 1 c olive oil
3-4 cloves garlic, minced. 3-4 Plum tomatoes(calls for seeding & peeling them but I don't)chopped.1 1/2 # spaghetti
ready to go into boiling water. 1/2 cup chopped FRESH parsley, 3/4 c chopped FRESH BASIL. In small skillet over medium heat warm the olive oil. Add the garlic and cook until soft. Set aside. Cook the spaghetti and just before it is done and ready to drain, return garlic /oil mixture to low heat. Drain spaghetti and place in LARGE bowl and add tomatoes, parsley & basil. MIX WELL! Add the warmed oil and garlic and mix from the bottom since the oil tends to pool there. French bread, red wine and you are set!