Whole wheat pasta with tomato and basil

Ingredients

For 2 servings

• Whole wheat pasta160 g
• Canned peeled tomatoes400 g
• Garlic1
• Extra virgin olive oil2 tablespoons
• Basilto taste
• Saltto taste

Contains: gluten,

Method

1. Put a large pan of water for the pasta on high heat and cover it so it boils faster.
2. Meanwhile, peel the garlic and crush it with the flat of the knife; warm the oil in a wide frying pan over low heat with the garlic for 1–2 minutes, until just golden.
3. Add the peeled tomatoes, crushing them with a fork, and a pinch of salt; cook over medium-low heat for 15 minutes, stirring now and then, until the sauce thickens and the oil rises to the surface. Remove the garlic.
4. When the water boils, salt it, add the wholemeal pasta and cook for the time on the packet minus one minute, until al dente; save a ladle of cooking water before draining.
5. Tip the pasta into the sauce and toss over high heat for a minute, adding a splash of cooking water if needed, until the sauce coats the pasta well.
6. Turn off the heat, tear in the basil and serve straight away.