Ingredients

400g dry spaghetti, cooked al dente
2 tsp Dijon mustard
2 tbs white wine vinegar
1/3 cup extra virgin olive oil
1/2 red onion, finely diced
6 vine-ripened tomatoes, chopped
10 basil leaves, chopped or torn
sea salt and black pepper
shavings of parmesan

Method

1. Whisk together the Dijon mustard, white wine vinegar and olive oil in a bowl. Add the tomatoes, onions and basil.
2. Sprinkle with sea salt and black pepper.
3. Serve immediately tossed through the hot spaghetti.
4. Top with shaved parmesan cheese.

Serves 4.