Spaghetti with Five Tomatoes

Method

1. Preheat the oven to 180–190°C.
2. Place the five tomatoes in a baking dish. If one is very large and ripe, split it open to ensure even cooking. Drizzle with extra virgin olive oil, season with salt and pepper, add two whole garlic cloves and a few rings of Tropea red onion.
3. Bake the tomatoes for 30 minutes.
4. Meanwhile, cook the spaghetti in salted boiling water until al dente.
5. After 30 minutes, remove the tomatoes from the oven. Transfer the baked tomatoes, garlic, onion, and all the juices released during baking to a blender. Blend until smooth.
6. In a pan, heat a drizzle of olive oil. Add a small piece of garlic (preferably without the germ), finely chopped. Cook briefly, then add the blended tomato sauce. Add a small basil leaf, adjust with salt and pepper.
7. Drain the spaghetti (al dente) and add it to the pan with the sauce. Toss well.
8. Serve the spaghetti with a few torn fresh basil leaves and a drizzle of extra virgin olive oil.