Step 1

I like to puree the tomatoes in a smoothie maker (in two batches) or food processor BEFORE starting the sauce. It makes the sauce much less watery. Slosh 1/2 cup of water into each can and add that to tomatoes.

Step 2

Put the olive oil and garlic cold in a heavy bottomed pot or Dutch oven. Bring to a very gentle sizzle over a medium heat.

Step 3

Once the garlic has been gently sizzling for a minute (it must not brown) add the tomatoes and bring to a very gentle simmer.

Step 4

Add the basil, salt, pepper and sugar if using.

Step 5

Lower the heat and very gently simmer for 20 - 30 minutes until the flavor deepens and the tomatoes lose their bitterness. You aren't looking to reduce the sauce much, it's more about deepening the flavor so keep the heat quite low.

Step 6

Finish the sauce with the butter, this is optional but it rounds out the flavors really well. An even more optional step is to add 1/4 cup of cream.

Step 7

Have a good taste and add any extra seasoning.

Step 8

Boil your pasta in VERY well salted water (see notes below). I like to undercook it by a minute so it can simmer in the tomato sauce.

Step 9

Add your cooked pasta straight in and let it gently bubble away for a good 2 - 3 minutes.

Step 10

This is a simple sauce so make sure you load up your pasta with lots of freshly grated parmesan cheese and some extra fresh basil leaves.