large handful of fresh basil leaves (roughly torn)
salt flakes and freshly ground black pepper
1 large knob of butter
150g ricotta cheese (crumbled)
1tblsp black olive tapenade
more fresh basil leaves
other requirements :
a pasta cooking pot (4-5 litres) ideally with a built in colander
big while bowl to display finished dish in
Heat 5mm oil in a large non-stick frying pan. Toss in the garlic and cook, stirring, for a few minutes to flavour the oil.
Just before the garlic begins to colour, add the tomatoes, basil, sugar, and salt and pepper to taste.
Cook over a low heat for 8-10 minutes, until the tomatoes have broken down but not totally lost their shape. Place the butter in the serving bowl, add the drained cooked pasta and toss with three-quarters of the basic sauce.
Top with the remaining sauce and some crumbled ricotta.
Drizzle with tapenade and scatter over some more basil leaves.