Step 1: You will need
- 500 g fresh tomatoes
- salt and black pepper
- 60 ml olive oil
- 1 tbsp red wine vinegar
- 1/2 medium lemon - juice and zest
- 1 medium clove of crushed garlic
- 1 small red chilli, finely chopped
- 150 g spaghetti
- 2 tbsp fresh basil, chopped
- parmesan, to serve
- boiling water
- iced water
- 2 bowls
- 1 sharp knife
- 1 chopping board
- 1 large saucepan
- 1 pasta tongs
- 1 colander
Step 2: Prepare tomatoes
Make a cross on the top of the tomatoes with the knife and place in a bowl.
Pour boiling water over the tomatoes and leave for a minute until you see the skin peeling away from the flesh.
Transfer the tomatoes to the bowl of iced water and let them cool for a minute.
Use a knife to peel the skin off the tomatoes.
Cut the tomatoes into quarters. Then remove the seeds and cut into cubes. This is now called tomato concasse. Place the diced tomatoes into a bowl.
Step 3: Marinade the tomatoes
Put the olive oil, vinegar, lemon juice and zest, garlic, chilli, pepper and salt into the bowl with the tomatoes, stir and leave for 30 minutes for the flavours to combine.
Step 4: Cook the spaghetti
Cook the spaghetti in rapidly boiling salted water for about 6-7 minutes, or to taste. When cooked drain well in the colander.
Step 5: Finish the pasta
Toss the pasta through the tomatoes using the pasta tongs to mix well. Add the chopped basil leaves and combine.
Step 6: Serve
Place the tomato pasta in a serving bowl and shave some fresh parmesan on top.