- 400g spaghetti
- 400g canned whole peeled tomatoes, drained, deseeded and coarsely chopped (reserve the juices to add later or for another use)
- 30g extra virgin olive oil
- 2 cloves of garlic, chopped finely
- pinch of red chili flakes
- 5/6 fresh basil leaves
- pinch of sugar, optional
- oregano to taste
Heat the oil in a frying-pan over a medium heat; add the garlic and red chili flakes and cook together over medium low heat for a few minutes until soft and starting to caramelize.
Add the coarsely chopped tomatoes, half of the basil and a pinch of sugar if using. Season with salt and oregano.
Simmer over a gentle heat for 15-20 minutes. Taste for seasoning.
Meanwhile, bring a saucepan of water to the boil, salt and cook the spaghetti until al dente.
Drain, reserving a little bit of the cooking water, and mix with the sauce. Over a medium heat, toss the pasta and sauce, adding a little bit of the reserved tomato juices from the can and the reserved pasta water.