A simple regional tomato pasta dish from Campania where my family originate from.


  • 500g Spaghetti

  • 500g Cherry Tomatoes

  • 2 tbsp Basil, chopped

  • 1 clove garlic, crushed

  • 2 tbsp Parsley, chopped

  • Oregano

  • Extra Virgin Olive Oil

  • Salt

  • Pepper


  • 1.

    In a bowl crush the tomatoes with your hands and mix with basil and garlic, drizzle with olive oil and season with salt and pepper and set aside

  • 2.

    Meanwhile cook the spaghetti in salted boiling water until al dente.

  • 3.

    Drain the pasta and add to the tomatoes in the bowl and add parley and pinch of oregano and serve.


You can add a little chilli if you like a little bit of heat if you wish.

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