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Hands down the best tomato sauce you will ever make, just a few ingredients slowly reduced down and amalgamated with pasta water and butter to finish.


Cook Time45 mins

Servings: 4


  1. 2 tbsp olive oil

  2. 5 cloves of garlic chopped

  3. 3/4 tsp chilli flakes

  4. 1 handful sun dried tomatoes

  5. 1 handful fresh baby tomatoes

  6. 1 can plum tomatoes

  7. salt

  8. 1 tsp butter vegan if you prefer

  9. Spaghetti


In a pan on a medium heat slowly fry the garlic and chilli flakes off in the olive oil. As soon as the garlic is colouring add in the can of tomatoes (crush with the back of a spoon or with your hands), sun dried and fresh toms. Season with a good few pinches of salt and reduce the heat. Let it bubble away for around 35 mins to reduce by half or until thick. Don't worry if it looks really thick as soon as you add pasta water things will loosen up nicely.

Cook your spaghetti in salted boiling water to 1 min under package instructions (it will cook further in the sauce), drain and reserve 1 cup of the pasta water.

Add the cooked spaghetti to the tomato sauce with half the reserved pasta water and the butter. Move around on a low heat until glossy, add the rest of the pasta water if the sauce is too thick.

Serve with fresh basil and shit loads of parm.


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