Mamma’s basic pasta al pomodoro

Pasta al pomodoro

➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ COOKING 1 hour 20 minutes

400g spaghetti 800g tinned peeled plum tomatoes 1 clove of garlic, peeled extra-virgin olive oil 1 tbsp dried oregano half tsp sugar grated parmesan cheese (or vegan alternative) sea salt

Add the garlic and a few tablespoons of olive oil to a deep-sided heavy-based pan and heat gently for about 2 minutes until the garlic is just starting to take on some colour.

In the meantime, pour the tomatoes into a large bowl and chop as well as you can with a knife. Add the tomatoes to the pan. Season with a teaspoon of salt. Cover the pan, bring gently to a simmer and cook for about 20 minutes. Add the sugar and the oregano and a few tablespoons of water. Stir the sauce and continue cooking uncovered on a very low heat (more of a murmur) for about another hour until the sauce is beginning to reduce. During this time do not be tempted to stir.

Once the sauce is ready, bring a large pot of water to the boil, add salt and cook the pasta until just al dente. Cooking times will vary according to the pasta used. Drain the pasta and then return to the pot. Drizzle with a little olive oil and then add a medium-sized ladle of sauce. Toss well with a large cooking fork. Divide the pasta equally into 4 bowls, add another few tablespoons of sauce to each bowl and then sprinkle to taste with parmesan. Serve immediately.