Medium Tomato Sauce

• Yields 600 ml sauce, enough for 600 g dried pasta
• 3

Fry the garlic in the oil until it just begins to colour, then add the chilli flakes, then the tomatoes and salt, along with a few grinds of black pepper. Cook at a brisk simmer until thickened – about an hour. This sauce, of the three, is closest to one you might buy at a shop. It is my least favourite, but is useful in a number of other dishes.