Simple Tomato & Basil Pasta (One Pot)

Pick the basil leaves onto a chopping board, reserving a few small leaves to garnish. Roughly chop the remaining leaves and finely chop the stalks.

Peel and finely slice the onion and garlic. If using fresh tomatoes, halve and roughly chop them, or open the tins.

Place a saucepan over a medium heat with 1 tablespoon of olive oil and the onion, and cook for about 7 minutes until soft and lightly golden.

Stir in the garlic and basil stalks for a few minutes, then add the tomatoes and the vinegar.

Season with a small pinch of salt and pepper and cook for about 15 minutes, stirring occasionally.

Stir in the chopped basil leaves, then reduce to low and keep warm while you cook the pasta.

Fill a large pot three-quarters full with boiling water, add a pinch of salt and bring back to the boil.

Add the spaghetti and cook according to the packet instructions until al dente.

Once the pasta is done, ladle out and reserve a cup of the cooking water, then drain in a colander and tip the spaghetti back into the pot.

Stir the spaghetti into the sauce, adding a splash of pasta water to loosen if needed.

Serve topped with the reserved basil leaves and finely grated Parmesan.