Mise En Place: Pick basil leaves- leave a few to garnish. Roughly chop the remaining leaves and save the stalks. Peel and finely slice the onion and garlic. Roughly chop the tomatoes.

Put a saucepan on medium heat. Add 1 tbsp of olive oil & add the onion. Cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic and basil stalks for a few minutes.

Add the tomatoes and balsamic vinegar. Season with a pinch of salt and pepper. Continue to cook for around 15 minutes, stirring occasionally.

Stir in chopped basil leaves. Reduce to low, leave to tick away. Meanwhile, bring pasta water to a boil and salt heavily. Add spaghetti and cook until al dente (box will specify minutes). Reserve a cup of pasta water; Drain pasta once finished.

Add a splash of pasta water to the sauce if it’s too thick. Toss spaghetti in and use tongs to toss well.

Serve with reserved basil leaves, Parmesan cheese, and an olive oil drizzle.