Spaghetti & tomatoes

For 4 people:
455g spaghetti
400g of cherry tomatoes, red and yellow
1 green pepper
1 red pepper
1 orange pepper
2 good handfuls of fresh marjoram and/or basil
8 lugs of extra virgin olive oil
1 clove of garlic peeled and finely sliced
1 tablespoon of wine vinegar
Sea salt
Ground pepper
Put the pasta into a large pan of salted boiling water.
Cook until al dente.
While the spaghetti is cooking, halve the tomatoes and chop the peppers.
Put the whole in a large bowl. Add herbs, olive oil, garlic and vinegar.
Season to taste.
When the pasta is al dente, drain.
Mix well with the tomatoes, peppers…
Check the seasoning and serve!