Spaghettini With Tomatoes And Basil

450 g/1 lb spaghettini or vermicelli
Sauce:
4 large, ripe tomatoes
2 cloves garlic, peeled and crushed
3 tablespoons chopped parsley
15 g/1/2 oz chopped basil
4 tablespoons olive oil
salt
freshly ground black pepper

Peel, seed and coarsely chop the tomatoes. Place with the garlic, parsley, basil and oil in a blender or food processor and blend to a purée. Heat gently in a saucepan to boiling point, then taste and season well.

Meanwhile, cook the pasta in plenty of boiling salted water for about 8 to 10 minutes, until tender but still firm. Drain well and toss at once with the fresh tomato sauce. Serve with crusty bread.

SERVES 4 to 6