Spaghetti with cherry tomatoes

SERVES 4

• 350g spaghetti
• 600g cherry tomatoes, halved and squeezed to remove juice and seeds
• 2 tbs red wine vinegar
• 1 tbs traditional balsamic vinegar
• 3 tbs roughly torn basil leaves
• Extra-virgin olive oil

In a bowl, combine 6tbs of olive oil with the vinegars and season. Add the tomato halves, pressing them down to absorb the flavours of the vinegar and oil. Add half the basil, stir, then cover and leave to marinate for an hour or more. Do not refrigerate.

Cook the spaghetti in boiling salted water until al dente. Drain and return to the pan. Add the tomato mixture over a high heat, tossing to combine and coat the pasta. Add the remaining basil and drizzle with olive oil to serve.

From “Pasta and Ravioli” by Rose Gray and Ruth Rogers – Available on Amazon.co.uk