Pasta al Pomodoro Fresco (Spaghetti with Fresh Tomato and Basil)

• 200 g Spaghetti
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 350 g Tomato, ripe
• ½ tsp Black pepper
• 12 g Fresh basil
• 40 g Parmesan

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until al dente, according to the packet timings. Before draining, scoop out about 150 ml of the pasta water.
2. While the pasta cooks, warm the extra virgin olive oil in a large frying pan over a medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant, without letting it colour. Roughly chop the tomatoes and add them to the pan with the black pepper and remaining 0.5 tsp salt.
3. Cook the tomatoes for 4 to 6 minutes, stirring, until they soften and release their juices but still taste fresh. Add a splash of the reserved pasta water to loosen into a glossy sauce. Taste and adjust with a little more salt or pepper if needed.
4. Drain the spaghetti and add it straight to the pan. Toss vigorously for 1 to 2 minutes, adding more pasta water a little at a time until the sauce coats the strands. Tear in most of the fresh basil and toss again.
5. Divide between warm bowls and finish with finely grated parmesan and the remaining basil. Drizzle with a little extra olive oil if you like, and serve immediately.

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