500g/1lb 2oz ripe vine tomatoes, peeled, de-seededand chopped • 4tablespoons olive oil 10 fresh basil leaves, chopped •
2 cloves garlic 350 g/12 oz spaghetti • salt and pepper


1.Put the tomatoes into asalad bowl , add the olive oil, basil and garlic and season with salt and pepper.
2.Mix well, cover and set aside in acool place for 30 minutes to allow the flavours to mingle,then remove and discard the garlic.
3.Cook the spaghetti in salted, boiling water until al dente, then drain and toss withthe raw tomato sauce and serve.

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