Instructions: Chop the tomatoes into tiny dice and set aside in a bowl with their juice.

Heat the olive oil and gently fry the minced garlic for five minutes, just until it colours slightly. Add the balsamic vinegar and cook for a further two minutes.

Add the chopped tomatoes and their juice, finely chopped spanish onion, roughly chopped basil leaves and salt and pepper to taste. Heat through briefly just until tomatoes are hot to touch. Stir through very hot pasta and serve immediately with parsley and parmigiano sprinkled on the top.

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