Spaghetti Alla Chitarra with No-Cook Tomato Sauce

• If using Fresh Pasta - 400g/14oz 
• If using Dried Pasta - 360g/13oz dried spaghetti
• 600-650g/1 lb 5oz-1lb 7oz tomatoes, a mixture of varieties 
• ½ teaspoon salt 
• ½ teaspoon caster (granulated) sugar
• Zest and juice of 1 lemon 
• 45ml/3 tablespoons olive oil 
• ¼ teaspoon chilli (hot pepper) flakes (optional)
• ½ bunch of basil (about 15g/ 1 ½ oz), leaves picked and torn
• ½ bunch of mint (about 15g/ ½ oz), leaves picked and chopped 
• Parmesan (vegetarian, if necessary), to serve

Roughly chop the tomatoes into small, chunky pieces and transfer to a large bowl, making sure you scoop all the juices from the cutting board into the bowl. Sprinkle with the salt, sugar and lemon zest and drizzle over the olive oil and lemon juice. Stir together with a wooden spoon, mashing the tomatoes with the back of the spoon. Cover the bowl with a plate and leave to one side for 30 minutes, so that the juice has time to run from the tomatoes. 

Bring a large pan of water to the boil before adding salt, then cook the spaghetti for 1 ½ - 2 minutes. Alternatively, if using dried pasta, follow the packet instructions. 

When the pasta is cooked, use tongs to transfer it to the bowl of tomatoes. Add the chilli flakes (if using) along with the basil and mint, and toss everything together. Season to taste with sea salt and freshly ground black pepper. 

Serve with a chunk of Parmesan on the side to grate over the top.