Basil Tomato Fettuccine

I haven't tried this yet. It came in a magazine I got over the weekend. It sounds yummy so I thought I'd share.

4 cups water
7 medium tomatoes (about 2 pounds)
1 teaspoon salt
8 ounces uncooked fettuccine
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup fresh basil minced
1/2 cup parsley, minced
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
In a large saucepan, bring water to a boil. Using slotted spoon, place tomatoes in one at a time for 30-60 seconds. Remove and immediately plunge tomato in ice water.
With a sharp knife, remove tomato peel. Seed tomatoes, dice pulp. Place pulp in a colander over a large bowl and sprinkle with salt. Let stand 1 hour
Cook fettuccine according to package directions. Meanwhile in a small skillet saute garlic in olive oil till tender.
In a serving bowl, combine the basil, parsley, pepper and pepper flakes. Add tomato pulp. Drain fettuccine, add to tomato mixture. Add garlic mixture and toss to coat.