Method

• To make the tomato sauce: Core and roughly chop the tomatoes, onion and garlic
• Place into a large pot with the red wine vinegar and basil Bring to the boil and then simmer until the liquid is reduced by ¾ and it is thick and pulpy Add the salt and cracked black pepper to taste
• Allow to cool before blending in a food processor Heat a pot of water with a good pinch of salt
• Cook the fresh pasta for 3-4 minutes until al dente and drain off the water Heat a portion of the tomato sauce in a pan and then add the cooked pasta
• Add some pitted black olives and torn basil leaves Serve straight away With the leftover tomato sauce it can be kept in the fridge for 3-4 days or frozen