Method

• 1.
  Bring a large saucepan of salted water to the boil.
• 2.
  Wash the tomatoes under cold water then, with a small sharp knife, remove core at one end of tomato and score skin of opposite end with a little cross.
• 3.
  Prepare a large bowl of iced water. Place a few tomatoes at a time into the boiling water for 30 seconds or until you see the skin starting to peel away, then remove and plunge into the iced water. Repeat with remaining tomatoes.
• 4.
  Drain tomatoes, then remove and discard skins. Halve and discard seeds, then chop into 1cm pieces.
• 5.
  Heat half the oil in a large saucepan over medium heat. Add garlic and a pinch of salt flakes and cook, stirring constantly, for 2-3 minutes until garlic is golden. Add tomato and 2 tsp salt flakes and cook, stirring occasionally, over medium-low heat for 15 minutes. Remove from heat and add half the basil and the remaining oil. Check the seasoning and set aside.
• 6.
  Bring a large saucepan of water to the boil and cook the tagliatelle for 1 minute less than packet instructions. One minute before the pasta is cooked, return the sugo to medium-high heat, to warm through.
• 7.
  Drain pasta and add to sugo. Stir through, making sure it is well coated.
• 8.
  To serve, arrange on serving plates, make a well in the middle of the pasta and add the stracciatella. Finish with remaining basil leaves and more olive oil.