This is quite a soupy version of the classic, making the most of the glut of tomatoes that make their appearance around this time of year. 

In a large saucepan placed over a medium heat, add a good glug of olive oil and 3 garlic cloves (chopped). After 30 seconds, add a small onion, finely chopped. Stir occasionally till the onion is translucent. Drop in 3 very ripe tomatoes, roughly chopped. Break up the tomatoes into a rough sauce, cover and let bubble away gently.

Meanwhile, bring a pot of water to a boil and drop in 200g spaghetti (cooking time of around 10 minutes – check the packet).

Season the tomato sauce with salt and pepper, add an additional ripe tomato, chopped. At this point, feel free to drop in other flavourings, e.g. fresh pesto or nduja paste (a smoky/spicy Calabrian concoction).

Once the pasta is cooked, drop into the sauce pan and stir till the pasta is well-coated. Drizzle with a little additional olive oil, and garnish with Greek basil leaves. 

Serve with grated parmesan.

Serves 2.