4: Pour 4 tablespoons olive oil into a frying pan over high heat and, when hot, add the herbs and garlic. Cook, stirring, for 1 minute.
5: Add the shallot, salt and pepper, and continue to cook for a further minute, without browning.
6: Add the tomatoes, stir, lower the heat a little and leave to cook.
7: Meanwhile, cook and drain 400 g spaghetti, but keep a ladleful of the cooking water. Note: I advise you to cook them for 2 minutes less than indicated on the packet, as they will return to the heat afterwards.
8: Once the tomatoes are cooked and slightly stewed, remove and discard the garlic clove and herbs.