Colorful pasta with various tomatoes

Cut the cherry tomatoes, black tomatoes, and green tomatoes into wedges, and cut the aiko tomatoes in half lengthwise

Bring a pot of water to a boil, add salt, and boil the spaghetti until slightly firm to al dente (approximately 1.5 to 2 minutes before the recommended cooking time. In this example, we boiled it for 7 minutes)

Bring A to a low heat and when the garlic turns golden brown, add 1, the basil and the cooking water and simmer over low heat

When the tomatoes have softened, add the tomato sauce and bring to a boil, then add step 2, coarsely ground black pepper and olive oil and mix well

Serve on a plate and garnish with basil