Instructions: Put the olive oil into a hot thick bottomed pan.

While the oil is heating up wash the tomatoes remove the cores and roughly chop.

Add the garlic to the pan let it soften and before it starts to colour add your tomatoes.

They will sizzle and spit and begin to cook down.

Bring to the boil and cook quickly for around 5 minutes.

You can leave the sauce chunky or you can semipuree or completely puree it in a food processor or mixer.

While the sauce is still hot check for seasoning and add most of the basil.

Meanwhile cook the farfalle in boiling salted water until al dente and drain. Add to the tomato sauce toss and serve sprinkled with the reserved basil a tittle extra virgin olive oil freshly ground black pepper and a little grated Parmesan.

Serves 4

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