This is an Italian spicy sauce for pasta made from garlic, tomatoes, and chilli cooked in olive oil. A great way to use up tomatoes. It is tasty with really good quality tomatoes like San Marzano, but you can use any, here I have used a mix of what we had in.

Simple to cook, and a lovely summery pasta dish.

#vegan

• 2-3 tbsp. olive oil
• 5 cloves of garlic, peeled
• 1 tsp. chilli flakes, can use less or more depending on your tolerance, or use dried whole chilli peppers
• 1 tsp. sugar
• 1 heap tbsp. good quality tomato puree
• 8oz tomatoes
• Handful of basil leaves
• Salt & cracked black pepper

• Heat the oil and add the garlic, chilli, sugar, and tomato paste, cook for a few minutes before adding the fresh tomatoes.
• Season well with salt and pepper.
• Cook until the tomatoes are squishy.
• Meanwhile cook your pasta to be ‘al dente’ reserving the pasta water for later.
• Once the tomatoes are soft, add to a blender along with the garlic and a splash of pasta water to loosen it, blend to be smooth.
• Pour this sauce back into the pan and cook for a few minutes, stirring the sauce.
• Add the pasta and another glug of pasta water to coat the sauce onto the pasta well.
• Once combined and saucy, serve with extra basil leaves, and chilli flakes.
• Note: if you do not have a blender you can just mash up the tomatoes a little and add ripped basil leaves.

Enjoy xxx