In Sicily this recipe is prepared in spring. The reason is that in the spring there are sun-riped, extremely flavorful tomatoes available, and this dish sinks or swims based on the quality of the tomatoes used.
We recommend the use of cherry tomatoes when it is outside the short northern European tomato season. Herbal basil, mint, oregano, and a little garlic lift with freshness and spice up the fruity tomato flavor.
As for the basil: don't chop it with a knife. Just tear it apart and use just before serving as its aroma quickly evaporates. Otherwise the following rules apply to all pasta dishes: the noodles follow the sauce, that is, one finishes the sauce before the noodles so that these are al dente and served hot.
Cut the tomatoes, chop or pull apart the herbs, crush or squeeze the garlic, mix, add salt and pepper and then olive oil.
Cook the noodles in salted water until "al dente". Strain the noodles and add the noodles to the tomato-herbal mixture.
Pour the noodles with the tomatoes and herbs into a large bowl and mix together well. Then when served add the grated cheese according to taste.