• 75 ml olive oil
  • 2 garlic cloves, thinly sliced
  • 1 kg cherry tomatoes, sliced in half
  • ½ teaspoon caster sugar, (or a bit more or less, depending on the sweetness of the tomatoes)
  • 1 dried ancho chilli, torn apart
  • 20 g basil leaves
  • 400 g fettuccine, or linguine
  • 35 g Parmesan, finely grated
  • salt


1. Put the oil into a large sauté pan and place on a medium high heat. Once hot, add the garlic and fry for up to 1 minute, stirring a few times, until starting to caramelise. Add the tomatoes – carefully, so that the oil doesn’t spit – along with the sugar, chilli and 1/2 teaspoon of salt. Pour over 200ml of water and stir for 4 minutes, until the tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about 1 hour, stirring every once in a while, until the tomatoes and ancho have broken down and the sauce has thickened. Stir in the basil and set aside somewhere warm.
2. Fill a large saucepan with plenty of salted water and place on a high heat. Bring to the boil, then add the pasta. Cook for 10-12 minutes, or according to the packet instructions, until al dente. Drain the pasta and stir it together with the sauce. Divide among 4 bowls, sprinkle with Parmesan and serve.


Yotam Ottolenghi


4 servings



European : Mediterranean : Italian