Servings: Serves 3–4
Ingredients 1 pound spaghetti or linguine11 to 14 ounces cherry tomatoes , red and yellow2 handfuls of fresh marjoram and basil , leaves picked6 to 8 glugs extra-virgin olive oil1 clove of garlic (peeled and finely chopped)Splash of red wine vinegarSea salt and freshly ground black pepper
Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.
Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.
Separate onto plates and serve.