Spaghettini alla marinara

• 750 g/1 lb 10 oz ripe tomatoes, peeled
• salt

Cut each tomato into about six segments and discard the seeds. Lay them on a board, sprinkle with salt and leave for about 30 minutes. This salting brings out the flavour.

Cook the spaghettini in boiling salted water.

While the pasta is cooking, heat the oil in a large frying pan and when it is hot, but not smoking, add the garlic and chilli and cook for 1 minute. Add the tomato