Bring a large pan of water to the boil ready to cook the pasta in, once boiling add 1tbsp of salt into the water, and cooked the spaghetti for about 8 minutes, you need to make sure it is al dente and not over cooked. Whilst the spaghetti is cooking, put the basil leaves into a food processor or use a hand blender along with the oil and garlic, pulse until you have a runny paste, taste and season accordingly.
Gently toast the pine nuts in a dry frying pan for 2 minutes to release the oils from the nuts, then set aside. Once your pasta is cooked, drain and reserve a little of the cooking water, place back into the saucepan and add the butter giving everything a good toss, if your pasta starts to get a bit sticky add some of the reserved cooking water.
Now add the tomatoes, pine nuts and basil oil, again mix thoroughly making sure all the spaghetti is coated in the basil oil. Serve up and to finish sprinkle on some of the pecorino cheese and some black pepper.
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