That is an extremely easy sauce, however for finest outcomes let the components sit collectively for a few hours.
Serves 4
chopped tomatoes 2 x 400g tins of very best quality
celery salt 10g
sugar 10g
further virgin olive oil 150ml, plus further to complete
freshly floor black pepper 5g
dried oregano 5g
dried angel hair pasta (capellini) 250g
banana shallots 2 massive, thinly sliced
garlic 4 cloves, minced
basil 12 leaves, plus further to complete
Drain off the tomatoes in a colander for 10 minutes to take away any extra liquid. Place the tomatoes in a big bowl with the celery salt, sugar, 50ml of the additional virgin olive oil, black pepper and dried oregano. Go away to marinade for at the least 2 hours.
While you’re able to eat, deliver a pan of salted water to the boil and maintain it prepared at a delicate simmer.
Warmth a heavy bottomed sauté pan, add the remaining 100ml of oil – it ought to be sizzling however not smoking. Add the shallots and garlic, stirring frequently in order that they don’t color. Season with salt and pepper.
Add the tomato combine and produce to a delicate simmer.
Carry the pasta water to the boil and cook dinner the pasta based on packet directions. Drain off and instantly add to the sauce with the basil leaves.
Combine gently however completely, divide between 4 warmed bowls, drizzle with extra olive oil and picked basil leaves if desired.
Claude Bosi is government chef at Socca, London W1
