Ingredients
500g (1 lb) spaghetti or vermicelli
Sauce:
5 Large, ripe tomatoes
2 Cloves garlic, peeled and crushed
3 Tablespoons chopped parsley
15g (1/2 oz) chopped basil
4 Tablespoons olive oil
Salt
Freshly ground black pepper
Preparation Method
Peel, seed and coarsely chop the tomatoes. Place with the garlic, parsley, basil and oil in a blender or food processor and blend to a puree. Heat gently in a saucepan to boiling point, then taste and season well. Meanwhile, cook the pasta in plenty of boiling salted water for about 8 to 10 minutes, until tender but still firm. Drain well and toss at once with the fresh tomato sauce. Serve with crusty bread.
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