- 400g spaghetti
- 400g canned cherry tomatoes
- 30 ml extra virgin olive oil
- 2 cloves garlic, finely chopped
- a small bunch of fresh basil leaves, about 30-40 leaves in all
- pinch of sugar
Heat the oil in a deep frying pan over medium heat and sweat the garlic for a few minutes until soft and slightly caramelized. Add the tomatoes, half of the basil and a pinch of sugar. Season with salt and oregano. Simmer over a gentle heat for at least 10 minutes.
Cook the spaghetti in a large saucepan of lightly salted boiling water until al dente. Drain and mix with the sauce.