Ever since discovering this sauce a couple of months I've been OBSESSED. I try and put it on as many things as possible. So far my favourite combinations are the following spaghetti, grilled aubergines with mozzarella and on bruschette with tzatziki.
150g cherry tomatoes, washed
1 tablespoon sugar
4 basil leaves
140g spaghetti or any other pasta
1 garlic clove
½ a glass of water
1. Bring a pot of water to boil, add salt and pasta, cook according to packet instructions.
2. Place 1 tablespoon of olive oil in a non-stick pan, turn the heat onto medium.
3. Using the flat part of a knife squash the garlic (without peeling it) and add it to the pan.
4. Chop all the cherry tomatoes in half and place them in the pan, when the garlic has been cooking for a couple of minutes.
5. Cook the tomatoes, stirring them, for about 4 minutes. Sprinkle the sugar over all the tomatoes and combine. Pour in a small amount of water, just enough to cover the base of the pan and cover with a lid.
6. Let the tomatoes cook like this for another 4 minutes, checking them and stirring in the process.
7. When the water has almost evaporated, remove the lid and cook them for another 3 minutes, making sure the water evaporates and they caramelise slightly.
8. Drain the pasta and add it to the pan with the basil leaves. Toss everything well and plate.
9. Sprinkle over some Parmigiano and a couple more basil leaves to garnish.