Spaghetti with tomato and basil (Spaghetti al pomodoro e basilico)

1. Peel and crush the garlic cloves.

2. In a saucepan, gently warm half the extra virgin olive oil over low heat, fry the garlic in it for 2 minutes, then remove it - only its aroma stays in the oil.

3. Pour in the passata, season with salt, add a few basil leaves and simmer, half covered, over low heat for 20 minutes until it thickens and loses its raw, tangy taste.

4. Meanwhile, cook the spaghetti in plenty of salted water for 1 minute less than the stated time.

5. Add the drained spaghetti to the sauce with a little cooking water, toss together for 1 minute, then off the heat add the remaining raw olive oil and the torn basil.

6. Serve with fresh basil leaves and grated parmesan.

Tip: The simplest Italian pasta needs good ingredients: the quality of the passata and the raw oil added at the end give it its flavour - don't skimp on them.