Ingredients
- 1 pack fresh egg spaghetti
- 4 tomatoes, finely diced
- 2 cloves garlic, crushed
- Handdful of fresh basil
- 2 tbsp toasted pine nuts, optional
- 4 tbsp freshly grated parmesan
- Salt
- Black pepper
- Olive oil
- Bring a large pot of water to a rolling boil. Add a tsp of salt and the spaghetti. Leave to cook for 3-4 minutes until just al dente.
- Meanwhile, chop the tomatoes, garlic and basil.
- Drain the pasta, reserving one cup of the cooking water.
- Add the chopped tomato, garlic and basil along with a generous glug of olive oil. Season generously with salt and pepper. Add a little of the cooking water to create a smooth glossy sauce if needed. Serve right away with lots of freshly grated Parmesan on top.
