Put spagette in boiling salted water to cook.

While that is coking gently fry the red onion in olive oil.

Chop up the drained tomatoes and chuck in the pan with the onions to heat through for about 30 seconds.

Drain most of the water off the pasta and dump into the pan.

Slosh on the balsamic vinigar and the torn basil leaves - stir it all round.

Pile onto plates or into a big serving dish and scatter the cheese on top.

Enjoy!