For the Sauce

• 8 good tasty tomatoes
• zest and juice of ½ lemon
• 2 garlic cloves, crushed
• 1 red chilli pepper

For the Oil

• 100 ml (approx. 3 fl oz/½ cup) olive oil, plus a little extra
• 1 small bunch of basil
• 2 balls mozzarella, torn into pieces
• salt and freshly ground pepper

And also

• 300 g (10 oz) black (squid ink) spaghetti, regular spaghetti is also okay of course, but this looks so ridiculously good.

Purée 6 tomatoes in a blender or food processor, together with the lemon, garlic and chilli (seeds removed, if you don’t go for spicy). Taste and add salt and pepper, as needed. Quarter the remaining 2 tomatoes, remove the seeds and cut the pulp into small cubes. Stir the cubes through the sauce.

In another tall container, purée the basil with the olive oil until smooth and add a pinch of salt. Set aside. Cook the pasta al dente and drain. Add a dash of olive oil to keep the pasta from sticking together.

Transfer the spaghetti immediately to four bowls. Add the tomato sauce to the pasta, sprinkle with mozzarella and top with a trickle of basil oil.

Serve the pasta immediately, otherwise it will cool off quickly.