Preparation time: 15mins
Cooking time: 20mins marinating, 11mins for pasta
Dietary guidance: v
1. Score a cross in the base of each tomato. Place tomatoes in a large bowl & pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross.
2. Halve the tomatoes & press halves to squeeze out the seeds & excess juice. Chop tomato flesh roughly, place in a sieve over a bowl & sprinkle with sea salt. Leave to drain for half an hour.
3. Place drained tomatoes, olive oil, vinegar, lemon juice & zest, garlic, chilli & pepper in a bowl and stir. Leave for 20mins so the flavours can combine.
4. Cook spaghetti in rapidly boiling, salted water according to packet instructions. Drain well. Toss through tomatoes with freshly torn basil leaves & serve with freshly shaved Parmigiano Reggiano & a crusty baguette!