- 2 1/4 pounds Fresh Tomato, ripe and unrefrigerated (preferably plum)
- 1/4 cup Fresh Basil Leaves
- 1 tablespoon Flat-leaf Parsley
- 1 tablespoon Chopped Garlic, or more if desired
- 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
- 1 pinch of Sea Salt and Freshly Ground Black Pepper
- 1 pound Dry Spaghetti, or spaghettini
- Grated Parmesan Cheese, for serving
Chop the fresh tomatoes and the herbs finely.
Heat the olive oil over a medium heat and add the chopped garlic.
Stir for a minute, then add the chopped tomatoes, seasonings and herbs.
When the mixture starts to bubble, lower the heat and simmer gently, uncovered, until the mixture thickens (1 to 1 1/2 hours).
Whilst the tomato sauce is cooking, bring a large pot of salted water to the boil.
Add the spaghetti and cook - according to the directions on the packaging - until al dente.
Drain the pasta and toss with the fresh tomato sauce - you may prefer to blitz the tomato sauce briefly in a food processor first, for smoother results.