Spaghetti crudaiola (spaghetti with raw tomato sauce)

Ingredients

• 400 g dried spaghetti
• 800 g vine-ripened or Roma tomatoes, roughly chopped
• salt flakes and ground white or black pepper
• 80 ml (⅓ cup) extra - virgin olive oil, plus extra for drizzling
• 35 g (⅓ cup) grated parmesan, plus extra shaved parmesan, to serve
• 2 large handfuls basil leaves

Optional extras

• handful of rocket leaves, torn
• bocconcini, torn
• chopped anchovy fillets
• finely grated lemon zest
• pesto

Instructions

1. Bring a large saucepan of salted water to a boil. Drop in the spaghetti and stir well to separate the strands. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
2. Meanwhile, place the tomato in a large bowl. Season with salt and pepper, add the olive oil, grated parmesan and half the basil. Stir to combine and set aside.
3. When the pasta is ready, lift it out with a spaghetti spoon and drop it straight into the bowl with the fresh tomato sauce, dragging a little cooking water with it. Alternatively, drain in a colander, and reserve 2 – 3 tablespoons of the cooking water to add to the sauce. Toss well to combine and emulsify the sauce.
4. If using, add any of the optional extras and toss through. Divide between serving bowls, sprinkle with the shaved parmesan and the remaining basil leaves and drizzle with a little extra olive oil. 

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