3 /4 lb (375 g) spaghetti

1/4 cup (60 ml) olive oil

4 plum tomatoes, preferably, seeded and diced

4 cloves garlic, minced

1 cup (250 ml) grated Parmigiano-Reggiano cheese

1/4 cup (60 ml) chopped fresh chives

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain and oil lightly. Set aside.

Meanwhile, in a large skillet, gently heat the oil with the tomatoes and garlic for about 10 minutes. Season with salt and pepper. Add the pasta, reserved cooking water and the remaining ingredients. Heat through and toss to combine. Adjust the seasoning.

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