Spaghettini with raw tomato sauce and lots of herbs (Spaghet

Ingredients

400g firm and tasty tomatoes1 clove of garlic60g green, fleshy olives, chopped1 heaped tablespoon capers1 heaped tablespoon chopped fresh flat-leaf parsleya handful of fresh basil, ripped1 heaped tablespoon chopped marjorama pinch of fennel seeds6 tablespoons best olive oilsalt and black pepper400g spaghettini

Directions

Quarter the tomatoes, scoop out the seeds and then dice. Peel and finely chop the garlic. In a large bowl mix the tomatoes with the garlic, olives, capers and herbs, fennel seeds, olive oil, salt and pepper, and leave to sit for 30 minutes. Bring a large pan of water to the boil for the pasta, add salt, stir, then add the pasta and cook until al dente. Tip the drained pasta on to the tomatoes, toss really well and serve.