This is an incredibly simple sauce, but for best results let the ingredients sit together for a couple of hours.

Serves 4
chopped tomatoes 2 x 400g tins of best quality
celery salt 10g
sugar 10g
extra virgin olive oil 150ml, plus extra to finish
freshly ground black pepper 5g
dried oregano 5g
dried angel hair pasta (capellini) 250g
banana shallots 2 large, thinly sliced
garlic 4 cloves, minced
basil 12 leaves, plus extra to finish

Drain off the tomatoes in a colander for 10 minutes to remove any excess liquid. Place the tomatoes in a large bowl with the celery salt, sugar, 50ml of the extra virgin olive oil, black pepper and dried oregano. Leave to marinade for at least 2 hours.

When you’re ready to eat, bring a pan of salted water to the boil and keep it ready at a gentle simmer.

Heat a heavy bottomed sauté pan, add the remaining 100ml of oil – it should be hot but not smoking. Add the shallots and garlic, stirring continually so they don’t colour. Season with salt and pepper.

Add the tomato mix and bring to a gentle simmer.

Bring the pasta water to the boil and cook the pasta according to packet instructions. Drain off and immediately add to the sauce with the basil leaves.

Mix gently but thoroughly, divide between 4 warmed bowls, drizzle with more olive oil and picked basil leaves if desired.

Claude Bosi is executive chef at Socca, London W1