In a bowl, mix together the cherry tomatoes, spring onions, olive oil, vinegar, Tabasco and season really well with salt and pepper.
Add the pasta to a large pan of salted boiling water and cook until al dente.
Before draining the pasta, add 1-2 tbsp of the cooking water to the sauce.
Drain the pasta and toss with the sauce.
Sprinkle over the torn basil and serve.