Fresh tomato ‘no cook’ sauce

Serves 6

• 800g tomatoes
• 150g good-quality virgin olive oil
• 1 tbsp flat-leaf parsley
• 2 tbsp basil leaves
• 1 tsp fresh thyme
• 2 cloves garlic
• 1 pinch dried chilli flakes
• 0 Freshly ground pepper
• 400g dried pasta

Step 1
Chop the tomatoes into 1-2cm pieces and place in a bowl large enough to hold all the sauce and cooked pasta.

Step 2
Add all of the other ingredients except the pasta.

Step 3
If using small or cherry tomatoes, halve or quarter them.

Step 4
Make sure all the juice from the tomatoes ends up in the bowl.

Step 5
Stir well and leave for the flavours to develop for at least half an hour.

Step 6
Cook the pasta as per the instructions on the packet until al dente.

Step 7
Drain well and tip into the bowl holding the tomato sauce.

Step 8
Stir to combine and season with salt and more freshly ground black pepper.

Step 9
Serve.