Ingredients

Method

• ¼ cup olive oil
• 2 cloves garlic, thinly sliced
• 2 cans Italian whole cherry
• Tomatoes in juice, blended
• 400 g cherry tomatoes
• Milled salt and black pepper
• sugar, to taste
• 400 g spaghetti
• A handful of basil leaves
• About 100g Italian Parmesan, cut into chunks

Method

Ingredients

Gently heat the oil with the garlic until pale golden.
Add the blended tomatoes and cook, very gently, for about 10 minutes.
Add the fresh tomatoes and simmer for another 10 minutes, or until the sauce is reduced and thickened.
Remove from heat.
Stir in the seasoning and sugar to taste.
Add some torn basil leaves.
Toss with the drained, hot pasta. Pass around the Parmesan.