Creamy tomato basil pasta

Ingredients

• 350 g rigatoni or penne
• 3 tbsp olive oil
• 4 garlic cloves, sliced
• 700 ml tomato passata
• 500 ml water or vegetable stock
• 100 ml heavy cream
• 1 tsp sugar
• 1 big handful fresh basil
• 50 g parmesan, grated
• Salt, pepper, chili flakes

Instructions

1. In a wide pot, warm the olive oil and cook the garlic 1 minute until fragrant — not browned.
2. Pour in the passata, water, sugar, a good pinch of salt and chili flakes. Bring to a simmer.
3. Add the dry pasta straight into the sauce. Cook at a lively simmer, stirring often, 11–13 minutes.
4. When the pasta is al dente and the sauce coats it, stir in the cream and half the parmesan.
5. Tear in the basil, taste for salt, and serve with the remaining parmesan on top.