Fresh tomato and chilli sauce for spaghetti
This should give you enough sauce for about 500g of dried pasta.
1kg of ripe tomatoes, roughly chopped and pureed (including seeds and skin)
3 cloves garlic. thinly sliced
6 tbsp extra virgin olive oil (we use 4 tbsp basic olive oil and 2 tbs of the posh stuff to finish)
A pinch of chilli flakes (optional)
1/2 tsp salt
Heat four tablespoons of oil over medium heat, and garlic and cook for a minute or two but don't let it colour. Add tomatoes, chilli and salt. Boil until the sauce slightly thickens (10-15 minutes) and the bubbles get a bit bigger, it should still taste fresh. Turn off the heat and stir through the rest of the olive oil. Mix through cooked pasta and serve with freshly grated parmesan.