Tomato Sauce Spaghetti

500 g dried spaghetti 1 kg Roma tomatoes, chopped lots of fresh basil, handful + more for garnishing 1 white onion, finely chopped 1 tbsp red wine vinegar 4 cloves garlic, minced 1 tbsp dried oregano olive oil sea salt freshly ground black pepper parmesan cheese, shaved or grated

Pick the leaves out of the basil and reserve the stems, roughly tear the basil leaf and chop the basil stems. Prepare a large sauce pan, add olive oil then sauté garlic and onions. Cook until onions are soft. Add the tomatoes, dried oregano, basil stems and red wine vinegar, cook while mixing until soft. Season with salt and freshly ground black pepper then lower heat then simmer for 20 minutes.

Add the basil leaves and simmer for 10 more minutes in low heat. Undercook pasta by 2 minutes according to packet instructions then drain cooking liquid reserving 1 cup on the side. Drop the cooked pasta in the simmering tomato sauce together with 1 cup of water. Bring heat to high and once it boils or after 2 minutes turn the heat off. Place pasta on serving platter garnished with basil leaves and parmesan cheese.