Ingredients

½ a bunch of fresh basil
1 medium onion
2 cloves of garlic
2¼ pounds ripe tomatoes or (2) 14oz. cans of whole peeled tomatoes
DaVinci pure olive oil
1 tablespoon red wine or balsamic vinegar
16 oz. DaVinci Spaghetti
½ ounce Parmesan cheese

Directions

1. Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

2. Peel and thinly slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or open the cans of tomatoes.

3. Put a saucepan on medium heat and add 1 tablespoon of oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.

4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or canned tomatoes and the vinegar. If using canned tomatoes, break them up with the back of a wooden spoon.

5. Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally.

6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile… Bring a large pot of salted water up to a boil, then add the spaghetti and cook following the package instructions – you want to cook your pasta until it is al dente.

7. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink.

8. Add a splash of pasta water to the sauce if it’s a bit thick. Tip in the spaghetti and use tongs to toss well, adding a splash of the pasta water to loosen, if needed.

9. Serve with the reserved basil leaves sprinkled over the top and finely grate over the Parmesan cheese.

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