Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

Peel and finely slice the onion.

Peel and finely slice the garlic.

Put a saucepan on a medium heat and add 1 tablespoon of oil and the onion...

Then cook for around 7 minutes, or until soft and lightly golden.

Stir in the garlic and basil stalks for a few minutes...

Then add the fresh or tinned tomatoes and the vinegar.

Bring a large pot of salted water up to the boil, then add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.

Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink.

Add a splash of pasta water to the sauce if it’s a bit thick.

Tip in the spaghetti...

And use tongs to toss well, adding a splash of the pasta water to loosen, if needed.

Serve with the reserved basil leaves sprinkled over the top and nely grate over the Parmesan cheese.