Spaghetti with Sweet Cherry Tomatoes, Marjoram & Extra Virgin Olive Oil

Yummmmmy & Summery! 8 out of 11 stars. Delish warm or cold.

Serves 4

• 1 lb dried spaghetti or linguine (we used whole grain spaghetti)
• 11-14oz ripe cherry tomatoes (however many tomatoes you'd like really)
• 2 good handfuls of fresh marjoram or basil leaves (we used basil)
• 6-8 lugs of extra virgin olive oil
• 1 clove of garlic, peeled and finely sliced
• 1 tablespoon white or red wine vinegar
• sea salt & freshly ground pepper

Put pasta into a large pan of salted boiling water and cook until done. While it's cooking, halve the tomatoes, put them into a large bowl and add your herbs, olive oil, garlic and vinegar. Season to taste, and scrunch with your hands to slightly mush the tomatoes. This can sit now until the pastas ready. Drain the pasta, and while still steaming hot mix well with the tomatoes, check the seasoning and serve. Easy Peasy.