Ingredients:
455 g spaghetti
310 -400 g cherry tomatoes ( red and/ or yellow)
1 cup fresh basil or 1 cup marjoram leaves
6 -8 tablespoons extra virgin olive oil
1 clove garlic, peeled and sliced
1 tablespoon white wine vinegar or 1 tablespoon red wine vinegar
salt and pepper
Directions:
Place pasta in large pan of salted boiling water and cook until al dente.
Halve the tomatoes and place in a large bowl with the herbs, olive oil, garlic and vinegar Season to taste.
Squash some of the tomatoes with the back of a spoon.
When cooked, drain the pasta and while still hot mix well with the tomatoes.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.