2. Add a little extra virgin olive oil, a clove of garlic, the cherry tomatoes, a vegetable stock cube and a pinch of fine salt to a pan. Cover with a lid and cook over a low heat, until the tomatoes ...
This recipe was concocted by Marcella Hazan in 1992 for her book The Essentials of Italian Cooking ... and the ratio of pasta to sauce was spot on. As to whether it's the 'best in the world ...