Fresh Tomato Pasta - cooking recipe

Ingredients

2 lbs vine-ripened tomatoes
1 tablespoon sea salt
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice and zest of
2 garlic cloves, crushed
1 small red chili pepper, finely chopped
fresh ground black pepper
10 ounces spaghetti
1 cup fresh basil leaf, lightly packed
parmigiano-reggiano cheese, to serve

Preparation

Score a cross in the base of each tomato. Place tomatoes in a large bowl, and pour boiling water over them.
Drain after 10 seconds, and pull the skin away from the cross. Halve the tomatoes, and press each half to squeeze our seeds and excess juice.
Chop tomato flesh roughly. Place in a sieve over a bowl, and sprinkle with sea salt.
Leave to drain for half an hour.
Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl. Stir. Leave for 20 minutes for flavours to combine.
Cook the spaghetti in rapidly boiling, salted water according to package directions.
Drain well. Toss through tomato mixture and basil.
Serve with freshly shaved Parmigiano Reggiano.