Ingredients

The following ingredients have 2 Servings
  • 4 tbsp olive oil
  • 4 garlic cloves (crushed or finely chopped)
  • 350 ml passata rustica
  • 2 tbsp basil-infused olive oil ((I use Pomora))
  • 160 grams dried fusilli pasta (or your favourite pasta)
  • 1.5 tsp Shetland sea salt
  • 2 litres water
  • freshly ground black pepper
  • Parmesan cheese (grated, or Cheddar (as pictured, DD's favourite))
  • chilli-infused olive oil ((my favourite))

Instruction

  • Bring a pan of water to the boil. Add salt and pasta. Stir, and set timer according to packet instructions - between 8-11 minutes, usually, depending on the type of pasta.
  • Heat olive oil in small saucepan. Add the garlic and saute until fragrant, about one minute.
  • Stir in the passata rustica and bring to a simmer. Cook for a few minutes.
  • Remove from the heat, stir in the basil-infused olive oil.
  • Serve with your favourite pasta and toppings.