This is the pasta sauce worth knowing by heart: tinned tomatoes, garlic, olive oil and a little time on the heat. No fresh herbs or special equipment required, though both make it better if you have them.
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile, warm the olive oil in a frying pan over medium heat. Add the garlic and chilli flakes (if using) and cook gently for about 1 minute, until fragrant but not browned.
Add the tinned tomatoes and sugar. Season with salt and pepper, then simmer for 15–18 minutes, stirring occasionally, until thickened.
Drain the pasta, reserving a cup of the pasta water. Add the pasta to the sauce and toss, loosening with a splash of the reserved water if needed.
Stir through the basil, if using, and serve with grated parmesan.
Tips
Don't let the garlic brown — it turns bitter quickly.
A pinch of sugar balances the acidity of tinned tomatoes.
Save pasta water before draining; the starch helps the sauce cling to the pasta.
Substitutions
Use any short or long pasta shape you have.
Stir in a tin of drained chickpeas or white beans for extra protein.
Leave out the parmesan, or use a vegetarian hard cheese, to make it fully vegetarian.
Storage
Refrigerate the sauce (separately from cooked pasta, if possible) for up to 3 days, or freeze the sauce alone for up to 3 months. Reheat until piping hot.
Nutrition estimate
Calories: Roughly 430 kcal per serving (estimate, based on 4 servings, before cheese)