Score a cross on top of 6 large ripe tomatoes. Bring large pot of water to the boil and plunge tomatoes in. Count to 20, take them out and plunge them into a basin of cold water. The skins should come away easily. Cut each tomato into quarters, remove seeds and chop the flesh into chunks. Chop 3 cloves of garlic, shred a large handful of basil and put in a bowl with tomatoes and garlic. Cover with Fino extra virgin olive oil and season with salt. You can add a pinch of sugar if you want. Leave to macerate for ten minutes. Boil a large pot of water and cook some spaghetti. Heat tomato mixture gently just before the pasta is cooked, just enough to warm it through – it shouldn’t cook at all. Toss the spaghetti together with the tomato. Serve with freshly grated Parmesan cheese.