Spaghetti with Garlic and Tomatoes

Fill a large saucepan with water, add a generous pinch of sea salt and bring to the boil.

Add the spaghetti or linguine and cook until al dente, following the packet instructions.

Reserve about 240 ml of the starchy pasta water, then drain the pasta.

Meanwhile, heat the olive oil in a large frying pan over a medium heat.

Add the sliced garlic and cook for about 1 minute, until fragrant but not browned.

Stir in the tinned tomatoes, then season with 1/2 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp dried chilli flakes. Bring to a gentle simmer.

Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally.

Add the drained pasta to the pan and toss to combine.

Pour in a splash of the reserved pasta water (about 60 ml) and add the chopped basil. Toss until the pasta is well coated, adding more water if needed to loosen the sauce.

Stir in the grated Parmesan until it melts into a creamy sauce.

Serve immediately, with extra Parmesan on top if you like.