To blanch tomatoes, place whole in boiling water for about a minute before removing them. This will allow the tomato skin to be easily removed. Peel and cut tomatoes into segments, remove the seeds and heat in a pan with a tablespoon of oil and a pinch of salt.
Add 2 more spoons of oil and cook over a medium heat for 15 minutes.
Cook the pasta in salted water, drain then, add to the sauce and garnish the dish with chopped mint.