2 tablespoons olive oil
2 garlic cloves, peeled and cut into slivers
a handful fresh basil
1 × 800 g (1.3/4 lb) tin peeled plum tomatoes
Maldon salt and freshly ground black pepper
500 g (1 lb 2 oz) rigatoni
75 g (3 oz) butter, cut into pieces
4 tablespoons balsamic vinegar, 10-year-old plus
120 g (4.1/2 oz) Pecorino cheese, freshly grated
For six
Heat the oil in a large pan and gently fry the garlic until light brown. Add a few of the basil leaves and then the tomatoes. Stir and cook gently for 30–40 minutes, until reduced to a thick sauce. Season with salt and pepper and add the remaining basil.
Cook the pasta in a generous amount of boiling salted water, drain thoroughly and return to the saucepan with the butter. When this has melted, add the balsamic vinegar and toss over a gentle heat for a few seconds until the pasta tubes are brown in colour. Throw in a handful of the grated Pecorino, and finally gently fold in the tomato sauce. Serve with more Pecorino.