• 4 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 400 g(14 oz) tinned diced tomatoes
• 1 teaspoon dried oregano, crushed between your fingers
• 350 g(12 oz) spaghetti
• 100 g(3½ oz) sliced prosciutto crudo, cut into strips
• grated parmesan cheese, to serve

Heat half the oil in a saucepan and sauté the garlic over medium-low heat until you start to smell it. Add the tomatoes, oregano and some salt, lower the heat a little and simmer for 15–20 minutes, crushing up the tomatoes with your wooden spoon every now and then as you stir so that it all melts into a sauce.

Meanwhile, bring a large pot of salted water to the boil and cook the spaghetti, following the packet instructions. When both the sauce and the pasta are ready, add the prosciutto to the sauce and cook briefly to heat through. Drain the spaghetti, return it to its pot and add the sauce and the rest of the oil. Toss lightly to coat the spaghetti.

Spoon into bowls and serve with grated parmesan all round, and some chopped chilli for those who like it.