For this recipe you can choose whether you want to use peeled tomatoes or not. Here’s how you do that: just poach the ripe tomatoes in some hot boiling water for a couple of seconds.

Then scoop the tomatoes out using a slotted spoon and immediately refresh the tomatoes in ice cold water (or under cold running tap water) and peel them one by one using a sharp knife. Discard the skins.

Chop the peeled tomatoes into 4 pieces and deseed them. Dice the delicate tomato meat up finely.

Fill a large pan with water, add a good dash of salt and bring it to a rolling boil over high heat. Once boiling, add the pasta to the hot water and cook until al dente tender. Keep an eye on it!

Pour the olive oil in a medium non-stick pan and add the bay leaf and the chopped onion.

Place the pan over medium and gently cook the onion for 15 minutes until soft and smooth. Then take the pan off the heat again and let the onion cool down fully. Once the onion is cold, add the chopped tomato and season with a pinch of pepper and salt.

Stir and add the red wine vinegar and the capers.

Stir again. Check the seasoning and add extra pepper, red wine vinegar or salt to taste if necessary. Then stir in the freshly chopped basil and remove the bay leaves.

Drain the pasta once it is tender and add the chunky tomato sauce to it. Add extra olive oil to taste if necessary. Stir the pasta well and scoop it onto plates. Serve.