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Gently fry the garlic in a little olive oil with the chopped basil stalks and a whole fresh red chilli. Pierce the chilli once with a knife so it doesn’t explode when frying!
Add the tomatoes (leave them whole for now). Lightly season with sea salt and freshly ground black pepper, then gently simmer for 30 minutes
Remove the chilli then break and mush the tomatoes up with a spoon. If needed season with more salt and pepper, then add a tiny swig of red wine vinegar to give it a little twang. Stir in the picked basil leaves.
Meanwhile, add your pasta to your pasta pan of salted boiling water. Cook according to the packet instructions and drain.
Add to the sauce and toss until evenly coated. Serve with a good sprinkling of Parmesan.