1 pack fresh pasta (spaghetti, tagliatelle etc)
1 spanish onion, finely chopped
2 garlic cloves finely chopped
1 lbs fresh ripe tomatoes
8 torn basil leaves
olive oil
Bring a large pan of water to the boil, turn to simmer, dip tomatoes in until the skin splits, peel tomatoes until all tomatoes done.
Roughly chop the tomatoes - as a guide a small apple sized one goes into 4, smaller are halved.
The secret to a fresh tomato sauce is to scald the tomatoes, but don't overcook.
Heat olive oil in a large frying pan, add onions and garlic, cook until translucent.
Take out and put into a bowl. Wipe frying pan clean, add more olive oil and heat until almost smoking.
Add the pasta to the simmering water bring back to boil.
Add the tomatoes (careful it will spit!), turn heat down and re-add onions. Bring back to a simmer.
By the time the pasta is cooked, the tomatoes will be ready. Take off heat, add basil, black pepper and salt.
Serve with crusty bread.