Tomato & Basil Pasta

Quarter the tomatoes, finely chop the red onion and tear the basil leaves, reserving a handful for later. Chuck the lot into your largest bowl with the olives and capers. Season generously with salt and pepper.

Add the vinegar and a shedload of good quality olive oil. The oil, vinegar, and tomato juice are going to be the backbone of your sauce, so don’t be shy. Walk away and leave to macerate for 25 mins.

Now cook the spaghetti in salted water until al dente. This will take roughly 8-9 mins.

After 25 mins, the tomatoes will have released lots of delicious liquid into the bowl. Keep this, it’s liquid gold.

Crumble most of the feta into your tomato mixture. Add the cooked pasta and a ladle of hot pasta water.

Toss everything together, moving the tomatoes and feta through the pasta until everything is nicely coated. Add a splash of extra pasta water and a glug of olive oil if things need loosening up a little.

Divide between bowls and top with the remaining feta and basil leaves. Get stuck in.