3 cloves garlic
3 Tbsp olive oil
2 x 400g cans cherry tomatoes in natural juice
1 tsp caster sugar
½ bunch basil, leaves picked, chopped
Sea-salt flakes and freshly ground black pepper, to season
500g penne rigati
Smash garlic cloves with heel of hand. Remove skin.
Heat oil in a large saucepan over a medium heat. Add garlic and cook for 2 minutes or until lightly golden. Add tomatoes, bring to the boil, then reduce to a simmer. Cook, uncovered, for 5 minutes. Stir in sugar and basil and cook for a further 1 minute. Season and remove any large pieces of garlic.
Meanwhile, cook pasta in a large saucepan of boiling salted water, following pack instructions or until al dente.
Drain pasta, add to tomato sauce and toss to coat. Serve