Tomato & Basil Spaghetti

This classic tomato and basil spaghetti celebrates spring's freshest tomatoes and fragrant basil in a simple, vibrant dish that never goes out of style.

Instructions

1. Cook the spaghetti: Boil salted water and cook 200g spaghetti until al dente. Reserve some pasta water and drain.
2. Make the sauce: Heat 30ml olive oil in a pan over medium heat. Add 400g chopped tomatoes and cook for 10–12 minutes until they break down into a sauce. Season generously with salt and pepper.
3. Finish with basil: Tear 6 fresh basil leaves and stir into the sauce off the heat to preserve their fragrance.
4. Toss together: Add the cooked spaghetti to the sauce and toss well, adding a splash of pasta water to loosen if needed.
5. Serve: Plate immediately with a drizzle of olive oil and extra basil leaves.