Ingredients

• 800g-28 oz Canned cherry tomatoes
• 1 large garlic clove
• 1 bunch of fresh basil
• 300g - 10oz Spaghetti pasta
• 45g - 1.5oz Parmigiano Reggiano (Parmesan Cheese)
• Half cup olive oil
• Salt
• 2 x ice cubes (optional)

Steps

• Step 1

  Pluck away the basil leaves from the stalks and place in blender. Add two ice cubes, a pinch of salt and one quarter cup of olive oil (you may need to add more oil depending on blender model). Blitz until smooth, should be like a thick sauce consistency. Add more olive oil if too thick. Set aside.

• Step 2

  Place a large pot of water on full heat, once the water reaches boil, add a few spoons of salt.

• Step 3

  In a frying pan on moderate heat, add olive oil, one peeled, crushed garlic clove and the can of tomatoes. Crush the tomatoes with a spoon. Using your hands, tear up eight fresh basil leaves and add to sauce. Turn heat to low, you want a very gentle simmer.

• Step 4

  Place the spaghetti in the boiling water and cook for only 4 minutes, once cooked, remove from water and place directly into simmering sauce. Keep the pasta water, and add approx two ladles of hot pasta water into the sauce. Cook pasta for 10 more minutes (this can vary, check pack for total cooking times). Add a little more water if sauce is becoming too dry. Remove garlic from sauce.

• Step 5

  Using a ladle and a fork, twirl the fork into the spaghetti directly in the pan, and scoop into a ladle to shape. Place on a warm plate, top with tomato sauce, scattered basil leaves. Add a few spoons of the basil sauce onto the plate, add a drizzle of olive oil. Grate some Parmigiano Reggiano on top, or on the side.

Little Tips

If you have a spider "pasta drainer" scoop from the pot straight into the sauce.