500g vine-ripened tomatoes (cherry tomatoes are best)
1/2 cup olive oil
1 red chilli, deseeded and finely choppped
Handful of basil leaves, roughly torn
500g penne, rigatoni or fusili pasta
1/2 cup freshly grated parmesan
salt and black pepper
Roughly chop the tomatoes, or if using cherry tomatoes, but in half. Toss together with the olive oil, chilli and basil and season well with salt and pepper. Cook the pasta in lots of boiling salted water until al dente, then drain, reserving about a 1/2 cup of the pasta iquid. Return the pasta to the pan over a low heat and toss through the tomatoes, pasta liquor and parmesan for a few moments just to heat the ingredients through.