Take three large, ripe tomatoes and grate using the largest holes of a box grater, discarding the skin.

Place in a deep pan, along with 3 garlic cloves, finely chopped, 2 tbs red pesto, some crushed red chilli pepper, and a good glug of olive oil. Gently heat on a low setting, stirring occasionally.

Meanwhile, cook 200g of spaghetti in boiling water till al dente.

Drain and add to the tomato sauce, and toss to coat, and warm through. Season with salt, pepper, and a bit more olive oil. Garnish with basil leaves.

Serve with a fresh grating of parmesan (optional).

Serves 2.