Tomato Basil Pasta with Garlic and Olive Oil

This is a pantry-friendly pasta: tomatoes softened in olive oil with garlic, tossed with pasta and fresh basil. It relies on good olive oil and ripe tomatoes, and on reserving a little pasta water to bring the sauce together.

Ingredients

• 400 g spaghetti or penne
• 800 g ripe tomatoes, chopped, or 2 tins of chopped tomatoes
• 4 garlic cloves, thinly sliced
• 60 ml olive oil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• A large handful of fresh basil leaves
• Grated hard cheese, to serve (optional)

Method

1. Bring a large pan of salted water to the boil and cook the pasta until just tender. Reserve a mug of pasta water before draining.
2. Meanwhile, warm the olive oil in a wide pan over medium heat. Add the garlic and cook gently for 1 minute, without letting it brown.
3. Add the tomatoes and oregano, season, and simmer for 12 to 15 minutes until the sauce thickens slightly.
4. Add the drained pasta to the sauce with a splash of pasta water, and toss until the pasta is coated.
5. Tear in the basil, check the seasoning, and serve with grated cheese if you like.

Tip

The reserved pasta water is the quiet helper here: a splash at a time loosens the sauce and helps it cling to the pasta.