Spaghetti with fresh tomatoes and basil

Pasta is another great meal I always turn to when running short on time. This fresh tomato sauce is so easy to make and so delicious it will soon become your summer time favourite.

Serves 4

Sauce

500g fresh sweet tomatoes, peeled, seeded and roughly chopped

4 cloves garlic, crushed

15 basil leaves

1⁄4 cup extra virgin olive oil

1 Tbsp balsamic vinegar sea salt and freshly ground parmesan

1⁄2 cup freshly grated parmesan cheese, plus more for serving

320g packet dried spaghetti

Method

Place a large deepsided pot of salted water on to boil.

Meanwhile, make the tomato sauce by simply placing the tomatoes, garlic, basil, olive oil, vinegar and salt and pepper in a food processor or blender and blend until pulpy and pourable. Add the cheese and blend once more to combine. Transfer to a bowl and set aside until required.

Once the pot of water is boiling, cook the pasta until it is just al dente (tender). I would recommend following the instructions on the packet as all pastas vary in cooking times.

Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if need be.

Serve the pasta in bowls, with plenty more parmesan to grate on as needed.