Pasta al sugo di pomodoro

Directions

1. Cook the pasta according to the instructions on the packaging. Use a large pot and a lot of water, plus don't forget to salt the water. Reserve 1/2 cup of water from cooking it to add to your sauce.
2. Heat up the pan on medium heat.
3. Add 2 tbs of extra virgin olive oil and add crushed garlic (if you want more garlicky flavour use 4 cloves). Sauté for max 1 minute. Remember - we don't want to burn the garlic (garlic becomes bitter when it gets burnt).
4. Add organic chopped tomatoes (and wine if you're using it). You can add more than 300g if you like your pasta with more sauce.
5. Let the tomatoes fry for 10-15 minutes, stir from time to time. The sauce will reduce in the meantime.
6. When your pasta is cooked reserve a little bit of water from the pot and add a splash of two to the sauce just before you combine pasta with sauce. This water became starchy and will help the sauce to get sticky to the pasta, plus it ads extra flavour!
7. Add fresh herbs - basil and/or oregano. Plus salt, pepper and chilli flakes for taste. Mix everything together.
8. Mix pasta and sauce together.
9. Serve garnished with fresh leaves of basil and grated parmesan. Buon appetito!