Pasta perfection
SUMMER TOMATO SAUCE WITH PACCHERI
SERVES 4
350g dried pasta, such as paccheri, penne, rigatoni or farfalle
4 tbsp extra-virgin olive oil
1 large garlic clove, finely chopped
½-1 fresh red chilli, depending on strength, or ½ tsp dried chilli flakes
200g fresh ripe tomatoes, roughly chopped
2 large sprigs of basil, leaves roughly torn
Salt
25g finely grated Parmesan or Grana Padano
■ Make sure you have all the ingredients to hand and then cook the pasta in a large pan of well-salted boiling water.
■ Heat the oil in a large frying pan and fry the garlic and chilli for 1-2 minutes, but no more as they will burn. Add the tomatoes, half the basil and some salt. Squash the tomatoes using the back of a spoon. When the pasta is just
