There are piles of glorious, juicy homegrown tomatoes around at the moment.  Months spent basking in the sun has brought them to their peak and now is the time to relish proper full flavoured tomatoes.   We have plate after plate of tomato salad and a week doesn’t go by without us tucking into my Tomato Bruschetta (July 2013) which is, as described, summer on a plate.

This time I have used tomatoes with spaghetti but resisted cooking them so you still get that true fresh tomato flavour.  Combined with masses of fresh herbs, a whisper of garlic and a good glug of grassy olive oil, this is a truly delicious late summer lunch.

Spaghetti with fresh tomatoes and herbs

You can use whichever fresh herbs you have to hand, basil is an obvious winner or course but I also favour fresh marjoram, parsley and chives.  You are relying on the flavour of the tomatoes here so do make sure they are really ripe and juicy and don’t ever keep them in the fridge!

4 medium sized tomatoes

A handful of fresh herbs, chopped (see introduction)

4 tablespoons extra virgin olive oil

1/2 a clove garlic, very finely chopped

150g spaghetti (or pasta of your choice)

Salt and pepper

Put the pasta on to boil in a large pan with a generous pinch of salt.  Halve the tomatoes and squeeze out most of the watery juice and then finely chop and put in a bowl.  Add the herbs, olive oil, garlic, 1/2 a teaspoon of salt and several turns of the pepper mill.  When the pasta is cooked, drain then mix with the tomato mixture.  Taste in case you need a little more salt or olive oil and then serve straight away.  Enough for 2 but easily doubled or trebled.