Store Cupboard Tomato Sauce (gf) (v)

3 tablespoons olive oil 3 cloves garlic, crushed 2 tablespoons tomato paste ½ teaspoon chilli flakes

2 x 400-gram tins crushed tomatoes 700-gram jar tomato passata 2 teaspoons caster sugar sea salt and ground pepper

SERVING SUGGESTION

Rigatoni with Parmesan and Basil (see recipe below)

Heat the olive oil in a large saucepan over a low heat and cook the garlic, tomato paste and chilli for 2 minutes.

Increase the heat and add all the tomatoes and the sugar. Season with salt and pepper and bring to the boil.

Reduce the heat and simmer gently for 30 minutes, or until reduced and thick, stirring occasionally to prevent it sticking on the base of the saucepan.