easyTime:<30 minsServes:4
Growing up,my mum would make variations of this spaghetti all summer long. Sometimes with whole,blanched tomatoes,sometimes with incredibly ripe ones,roughly chopped and tossed through the warm pasta.
My favourite version was always at the end of summer,with the sweetest cherry tomatoes that were almost bursting from the sun’s warmth.
While basil might seem like an obvious herb to use here,being Maltese she’d always use mint or parsley and plenty of it. Feel free to use any of those herbs here;they will all be lovely.