Tagliatelle With Fresh Tomato And Basil Sauce

225 g/8 oz wholemeal tagliatelle
salt
Sauce:
1 tablespoon polyunsaturated vegetable oil
I onion, peeled and thinly sliced
1 clove garlic, peeled and crushed
450-750 g/1-11/2 lb tomatoes, skinned and cut
into wedges
1 tablespoon chopped basil (or mint and parsley)
freshly ground black pepper

Cook the tagliatelle in a large pan of boiling salted water for 15 to 20 minutes until it is just tender.

Meanwhile, make the sauce: heat the oil in a non-stick saucepan and fry the onion and garlic for 5 minutes until lightly browned. Add the tomatoes and cook, stirring occasionally, for a further 5 minutes, to make a thick sauce with pieces of whole tomato.

Drain the pasta and place in a serving dish. Pour over the tomato sauce and serve.

SERVES 4