A mouth-wateringly simple rustic tomato based pasta sauce with garlic and basil.
Bring a large pan of water to the boil then season with salt. Add the pasta and boil for 1 minute less than stated on the packet to keep it al dente.
Whilst the pasta is cooking place a frying pan over a medium to high heat. Once hot, add the olive oil, followed by the tomatoes. Cook for 2 minutes stirring occasionally until they start to release their juices, then turn the heat down to low.
Add the garlic granules and stir well. Then, stir in the basil and cook for a further 2 minutes, or until the sauce has thickened and reduced. Season to taste.
Drain the pasta saving some of the cooking water.
Add the pasta into the sauce and mix well. Use some of the pasta water you set aside to loosen the sauce as it is absorbed by the pasta - you want a consistency that will just coat the pasta.
Spoon the pasta into warm bowls, then crumble over the parmesan shavings.