Step 1

Chop the onion, celery and one garlic clove very finely (I put them in a hand-held food processor) Cut the tomatoes in halves or quarters. Chop the fresh herbs

Step 2

Rub the other garlic clove onto the sides of a large bowl that can also accommodate the pasta when it’s cooked.

Step 3

Put the tomatoes and chopped vegetables into a large bowl. Add the herbs.

Step 4

Add salt and pepper to taste and the olive oil. Mix everything together well.

Step 5

Cover with cling film and leave to marinate for an hour or 2 (not in the fridge). I prefer to leave it for at least 2 hours.

Step 6

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 7

Cook the vermicelli al dente according to the instructions on the packet. (normally 13 minutes)

Step 8

As soon as the pasta is cooked, drain it and add it to the bowl with the tomato mixture and a little more olive oil if it seems dry. Mix everything together well.

Step 9

Serve immediately sprinkled with a little more chopped parsley.