Instructions: Remove the tomatoes from the vine and place in a bowl. Cover with boiling water and leave for 1 minute, then drain and peel off the skins. Halve the tomatoes and discard the seeds, roughly chop the flesh. Place the sun dried tomatoes in a pan of boiling water and boil for 5 minutes. Drain and thinly slice.

Cook the spaghetti in a large pan of boiling salted water for 6-8 minutes, or according to the instructions on the packet, until al dente.

Meanwhile, heat the oil in a large pan and fry the onions and garlic for 3-5 minutes until golden brown. Add the sun dried tomatoes, fresh tomatoes, cream, basil and freshly ground black pepper to taste. Remove the sauce from the heat.

Drain the spaghetti and quickly add to the sauce, tossing to mix. Adjust the seasoning if necessary. Serve immediately, with more freshly ground black pepper.

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