Step 1

Put a medium-large saucepan of water on the stove, cover with a lid and bring to the boil.

Step 2

Put a large frying pan on medium heat and add your olive oil.  Add the whole garlic cloves to the oil and cook, turning often for 5 minutes. Turn the heat down to low and cook for a further 5 minutes. You’re looking to get a light golden brown colour.  Grab a potato masher and squish the garlic until it’s in big chunks.

Step 3

Add your chopped fresh tomatoes to the pan and turn the heat up to medium/high, give them an occasional stir. Let the tomatoes sing and bubble for 5 minutes until they’ve started to break down.

Step 4

Add the tinned tomatoes, red wine, fennel seeds and chilli flakes, give it another squish with the masher to break up the plum tomatoes, stir and wait until the sauce starts to bubble. Once it’s bubbling, turn the heat down to medium and stir occasionally.

Step 5

Meanwhile, add your pasta to the pan of boiling water and set a timer for three minutes less than the pasta cooking instructions on the packet.

Step 6

When the timer goes off, scoop ½ cup of pasta water and add to the pasta sauce. Strain the pasta and add into the sauce, giving it all a gentle stir to combine.

Step 7

Cook for 3 minutes or until the sauce has thickened.  Add the parsley and stir through the pasta and sauce. Taste the sauce and season with salt.  Serve in bowls and enjoy with a nice glass of red wine.