Roasting the tomatoes first gives this quick tomato sauce a smoky edge. Stir through pasta with a handful of olives.
Preheat a grill to high. Cut 10-15 tomatoes in half, place on a baking tray with cut-sides up so they fit. Trickle with a good glug of fruity olive oil and season generously with salt and freshly ground black pepper. Scatter over them a small handful fresh thyme leaves and grill until the skins blacken a little (this gives them a lovely smoky flavor). Pour them into a bowl, roughly crush and stir in a handful roughly torn fresh basil leaves. Add a splash of vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in a handful of olives. Serve cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too.