Pasta tricolore

Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out and let cool.

Remove the skin, the hard core and the seeds from the tomatoes. Cut the flesh into cubes.

Tear into pieces on one twig after the basil leaves and scoop them with the tomato, oil and season spicy to taste with (freshly ground) pepper and sea salt.

Cook the tagliatelle al dente according to the instructions on the package.

Scoop the warm pasta into the tomato mixture. Garnish with the last basil leaves and serve immediately.