Pasta Pomodoro

Heat the olive oil in a large saucepan over medium low heat. Add the garlic and cook, stirring, for 2 to 3 minutes until garlic is golden.

Add a pinch of chilli flakes to the saucepan along with the Wattie's Chopped Tomatoes in Juice and Wattie's Tomato Puree. Season with salt and pepper and add the basil. Bring to the boil then simmer for 10 to 15 minutes, until the liquid has reduced and the sauce is thick.

Meanwhile, cook the spaghetti following the packet directions. Before draining, scoop out about 1 cup of the spaghetti cooking liquid.

Drain spaghetti and add to the saucepan with about ½ cup of the cooking liquid. Cook, stirring, for 1 minute until the sauce is completely mixed through the spaghetti. Add extra of the reserved liquid if the sauce is too thick. Slowly sprinkle in half of the parmesan, tossing as you go to incorporate it into the spaghetti and sauce. Remove from the heat and stir in the butter.

Divide into serving bowls and top with extra parmesan and basil leaves.