for 4 people

Sauce

1 tbsp	olive oil
2	garlic cloves, sliced
2 tbsp	tomato puree
1 dl	red wine
500 g	cherry tomatoes
1 tsp	sugar
½ tsp	salt
a little	pepper
60 g	pitted mixed olives

Pasta

300 g	pasta (e.g. conchiglie rigate)
	salted water, boiling

To serve

80 g	Pecorino romano, shaved into thin strips using a peeler
½ bunch	basil, leaves torn off

How it's done

Sauce

Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the wine and all the other ingredients up to and including the sugar, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Mix in the olives.

Pasta

Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of the cooking water. Drain the pasta, return to the pan with the cooking water and sauce, mix, heat through.

To serve

Plate up the pasta. Top with the cheese and basil.

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