Method

• 1.
  Cook pasta in salted boiling water, according to packet directions, until al dente. Drain, but don't run under water. Spread pasta over a large tray. Drizzle with 2 tablespoons of olive oil.

• 2.
  Remove stem and core from the tomatoes without peeling them. Roughly dice and place in a large bowl. Lightly season with sea salt and freshly ground black pepper, then drizzle with about 4 tablespoons of remaining oil. Add basil (if leaves are large, tear into smaller shreds) and set aside for an hour, if possible, to allow juices to form.
• 3.
  Place pasta in a serving bowl and toss with remaining olive oil. Add tomato mixture, half the Parmigiano and extra seasoning.
• 4.
  Serve with crusty bread and a salad of rocket leaves, and extra olive oil, remaining Parmigiano and seasoning.