Serves 4
Preparation time 2 minutes
Cooking time 10–12 minutes
400 g (13 oz) dried pasta of your choice
2 tablespoons olive oil
2 garlic cloves, finely chopped
500 ml (17 fl oz) passata (sieved tomatoes)
25 g (1 oz) unsalted butter (optional)
salt and black pepper
freshly grated Parmesan cheese or extra virgin olive oil, to serve
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the olive oil in a saucepan over a low heat, then add the garlic and cook, stirring, for 30 seconds. Increase the heat to high and quickly stir in the passata. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 5 minutes. Remove from the heat.
Drain the pasta thoroughly, then stir into the sauce. If you want a more delicate, sweet flavour, add the butter and toss until melted. Serve immediately with a drizzle of extra virgin olive oil or a scattering of grated Parmesan.
For tomato sauce with olives & basil, make the sauce as above, adding a large pinch of crushed dried chillies and 1 teaspoon dried oregano with the garlic. Simmer for 30 minutes: the key to tomato sauce is either to barely cook it (as above), so that the acidity from the tomatoes isn’t released, or cook it for a long period, to cook off the acidity. Before serving, stir in 50 g (2 oz) chopped black olives together with 10 torn basil leaves.