(for 4)

This is a good moment to make the sauce with Grantstown Cherry or Strawberry Tomatoes.

2 Tablespoon Olive Oil
2 Medium Onions
600g (1 ¼ lbs) Cherry Tomatoes
Bunch fresh Basil
1 Teaspoon Sugar
Salt and pepper
225g (8oz.) Coolea Cheese grated

Chop the onions finely.
Cook this in the olive oil in a hot pan until soft.
Add the tomatoes to the pan, put on a lid and cook these slowly until the tomatoes burst, then squash with the back of a spoon.
Season with salt, black pepper and sugar and scatter over the chopped basil.
Bring back to a simmer then take off heat ( this sauce is best when the tomato flavours are fresh and not cooked for long)

Dress the pasta with the sauce and cheese and serve.