Step 1

Put the kettle on to boil. Pour the boiling water from the kettle into a large saucepan over high heat and return to the boil. Season well with salt (the water needs to be as salty as the sea). Put another kettle on.

Step 2

Add a second kettle of boiling water to the pan. Add the pasta and cold water. Cook the pasta for 2 minutes less than it says on the packet or until just al dente. Drain, reserving 125ml (1/2 cup) of the pasta water. Return the pasta to the pan.

Step 3

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the speck and cook, stirring, for 5-6 minutes or until golden and the fat has rendered. Use a slotted spoon to transfer the speck to a plate lined with paper towel. Remove all but 1 tbsp of the cooking fat from the pan. Heat the fat in the pan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until softened but not brown. Add the passata and cook, stirring, for 3 minutes or until heated through. Season.

Step 4

Add the reserved pasta water to the tomato passata mixture and stir to combine. Add to the pasta and toss until well combined. Divide among serving bowls. Top with speck and sprinkle with parmesan (if using) and freshly ground black pepper, to serve.