Triple Tomato Spaghetti

Peel and finely slice the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, add the garlic and sizzle for 2 mins until a little softened, then add the tomato purée and stir well. Cook for a min until the paste takes on a slightly darker colour then add the plum tomatoes, use your spoon or spatula to break them up a little in the pan.

Add half the basil, stalks and all, and season well with salt and pepper. Cover with a lid, turn the heat down to low and bubble gently for 30-40 mins, stirring every 10 mins.

Meanwhile, bring a large pot of salted water to the boil. Slice the cherry tomatoes in half and finely chop the sun-dried tomatoes. Once the sauce has been cooking for 20 mins, drop the pasta into the boiling water and cook according to package directions.

A minute before the pasta cooking time is up, remove the lid from the sauce and stir in the sun-dried tomatoes, followed by the cherry tomatoes. Taste and season with salt and pepper and a pinch of sugar if you like.

Once the pasta is cooked, use tongs to transfer the pasta into the sauce. Toss well, adding a little of the pasta water to help the sauce to cling to the pasta.

Swirl into bowls and top with plenty of Parmesan and the remaining basil leaves. Finish with a big crack of black pepper.