Cut the tomatoes into small pieces, removing the seeds, and put them in colander for 30 minutes to “lose their water”. Chop the garlic, basil and chilli peppers. Mix the chopped herbs with the pieces of tomato, the oregano, olive oil and grated cheese in a large bowl. This “raw” sauce will be even better if you prepare it at least an hour before serving. Cook the pasta in plenty of salted water. Transfer the tomato mixture into a non-stick frying pan, season with salt and pepper, and heat it for a moment before adding the well-strained pasta. Toss everything in the pan over a high heat for a moment, then turn it off and stir in the 3 spoonfuls of pesto. Serve the spaghetti straight away while nice and hot.