NAPOLITANA - Pasta - Recipe

QUICK COOK - SERVES 4

1 lb (500g) dried pasta
1/2 cup (125ml) extra virgin olive oil
1 garlic clove, crushed
21b (1kg) fresh ripe tomatoes, chopped or 2 — 14oz (400g) cans Italian plum tomatoes, chopped
1 tsp sugar
1 handful torn fresh basil
salt, black pepper

Cook pasta in a large pot of boiling, salted water until firm to the bite. While pasta is cooking, place oil, garlic, tomatoes, sugar, and basil in a skillet over medium high heat. Simmer rapidly until thickened, 10 minutes. Add salt and pepper to taste. Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately.

WHICH PASTA?

Strands or tubes - spaghetti, penne, rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Refrigerate.