- 1 pound spaghetti or linguine
- 11 to 14 ounces cherry tomatoes , red and yellow
- 2 handfuls of fresh marjoram and basil , leaves picked
- 6 to 8 glugs extra-virgin olive oil
- 1 clove of garlic (peeled and finely chopped)
- Splash of red wine vinegar
- Sea salt and freshly ground black pepper
Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.
Separate onto plates and serve.