Ingredients

• 3 tbsp extra virgin olive oil
• 4 garlic cloves
• peeled
• roughly chopped
• 2 x 400g/14oz tins chopped tomatoes
• large handful fresh basil
• salt and freshly ground black pepper
• 200g/7oz fresh penne

Directions

• For the basic tomato sauce
• heat the oil in a frying pan over a medium heat
• add the garlic and fry for 1-2 minutes
• or until softened.
• Add the tinned tomatoes and basil and bring to the boil
• then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks).
• Cook the pasta in a pan of salted
• boiling water until al dente
• then drain well and stir it into the sauce. Warm through for a further minute
• then serve.