A simple sugo
Sometimes, the simpler, the better. This was definitely the case today when a (very satisfactory) morning in the garden left not a lot of time for food prep.
A simple sugo (made with a few soft plum tomatoes and a small tin of pulpe) with penne lische pasta and some focaccia to mop up the juices was just what the doctor ordered.
30g EVO oil
1 tin pelati tomatoes
2 cloves garlic
Salt & pepper to taste
basil leaves - chopped and extra whole leaves
Parmesan cheese - grated
160g pasta of choice
Heat oil in a small pot
Add garlic, tomatoes and seasoning
Bring to the boil, then reduce heat and simmer until oil comes to the surface
Add chopped basil
Bring a large pot of water to the boil
Put pasta in, then bring back to the boil and cook according to packet instructions
When pasta is ready, toss into the sugo and stir until all the pasta is coated
Put onto serving plates, add parmesan, basil leaves and you’re good to go!