2 large banana shallots, finely diced
350g ripe cherry tomatoes, chopped
2 cloves garlic, crushed
2 tbsp rice wine vinegar
A knob of butter
1 bunch basil, chopped
20g Parmesan , finely grated
Heat the oil in a frying pan. Add the shallots and fry for a few minutes until soft.
Add the garlic and fry for 30 seconds. Turn off the heat, add the tomatoes, rice wine vinegar and butter.
Cook the spaghettini in boiling water until al dente. Drain quickly and add to the pan so there is still some pasta water clinging to the spaghettini.
Add the Parmesan and basil.
Toss together in the pan. Season and serve at once.