The freshest tomato spaghetti recipe

Core and roughly chop 450g of the tomatoes.
Cut the remaining tomatoes down the middle and cut out the tough part at the top where the stem was attached. Grate the cut sides of the tomatoes against a box grater set in a large bowl. Keep the tomato pulp in the bowl and discard the skins.
Add the chopped tomatoes, olive oil, lemon juice, garlic, salt, sugar and a generous crack of black pepper. Stir well to combine and set aside for 10 minutes while you cook the pasta.
Bring a large pot of salted water to the boil over a high heat and cook the spaghetti according to package instructions. Drain the pasta, reserving about a cup of the cooking water, then immediately return to the pot.
Add the tomato mixture to the pan along with a splash of the pasta cooking water. Cook for 1-2 minutes over a medium-low heat until the tomatoes soften, tossing gently.
Remove from the heat and toss with a generous handful of fresh basil leaves. Serve immediately.

Per Serving: 389kcals, 8.6g fat (1.3g saturated), 66.6g carbs (6.6g sugars), 12g protein, 4.6g fibre, 0.304g sodium

The freshest tomato spaghetti