- 320 g dried spaghetti
- 600 g mixed ripe tomatoes
- 12 black olives (stone in)
- 1 bunch of fresh basil
- 1 clove of garlic
- Extra virgin olive oil
- 2 tablespoons red wine vinegar
- 20 g hard Italian cheese
- Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes or until it is soft enough to eat, but still have a bit of bite and firmness to it.
- On a large chopping board, chop the tomatoes. Bash the olives and tear out the stones, then add the olives to the pile of tomatoes.
- Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
- Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa. Add a good couple of lugs of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
- Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
- Pop the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
- Sprinkle over the reserved baby basil leaves and add a grating of hard Italian cheese before serving.