5 sunblush tomatoes in oil, drained and finely chopped
handful of basil leaves, finely chopped,
grated rind of 1 lemon
325 g (11 oz) spaghettini
Mix together the butter, sunblush tomatoes, basil and lemon rind in a bowl and season well. Place on a sheet of clingfilm and roll up tightly to form a cylinder. Place in the freezer for 5 minutes to firm. (You can also make this ahead of time and store in the fridge or freezer until ready to use.)
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain well and pile on to serving plates.
Cut slices of the flavoured butter, place on top of the pasta and serve immediately.