• 200g San Remo Spaghetti
• freshly ground salt & pepper
• 3 truss tomatoes, diced
• 4 soft dried tomatoes, sliced
• 8 cherry tomatoes, halved & quartered
• 4 bocconcini, sliced
• 1 heaped tbsp sliced basil
• a good slurp of extra virgin olive oil
• a splash of balsamic vinegar

Cook pasta in plenty of lightly salted, boiling water until al dente.

Combine remaining ingredients and toss with drained pasta.

Serves 2.