550 g/1 lb 4 oz large, ripe tomatoes, 3 tbsp chopped fresh oregano peeled, deseeded and diced or marjoram.
125 ml/4 1 oz extra-virgin olive oil salt and pepper 4 garlic cloves, chopped very finely.
450 g/1 lb dried conchiglie large handful fresh basil leaves, shredded.
10 minutes + 30 minutes standing time.
Combine the tomatoes, olive oil, garlic, basil and oregano in a bowl that is large enough to eventually accommodate the cooked pasta. Season generously with salt and pepper. Cover the bowl with clingfilm and leave to stand at room temperature for at least 30 minutes.
Cook the pasta in plenty of boiling salted water until al dente. Drain thoroughly and immediately add to the tomatoes.
Toss well to mix. Serve at room temperature.