INGREDIENTS

• 5 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed and peeled
• 16 ounces / 460 g each peeled tomatoes, drained
• Fine sea salt
• 1 pound / 500 g dried tajarin (tagliolini) 
• Large bunch of fresh basil, leaves chopped

PREPARATION

1. In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly golden. about 3 minutes.
2. Crush the tomatoes with your hands as you add them to the saucepan. Stir well and add 1/2 cup / 120 ml water. Cook for 20 minutes to reduce. Season with salt.
3. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook until al dente, about 2 minutes.
4. Meanwhile, return the tomato sauce to medium heat. Reserving a ladle of pasta water, drain the pasta and add the pasta and the reserved pasta water to the sauce. Toss for 20 seconds until coated.
5. Just before serving, add the chopped basil and serve immediately.