Tomato and Basil Spaghetti

1 400g can of chopped tomatoes (Italian are best)

1/3 cup Olive oil

6 cloves of garlic

25+ basil leaves

1 tsp salt

1/4 tsp freshly ground black pepper

Optional - Up to 1 cup Shrimp/Prawns (if using we normally have 2-4 prawns each)

Chop or crush the garlic and add everything to a saucepan.

Cook on medium heat for at least 15 minutes, stirring often to prevent sticking and burning.

Meanwhile cook enough spaghetti pasta for your needs according to the packet directions. If adding shrimp/prawns put cooked shrimp/prawns in with sauce for about 2-3 minutes. When pasta is cooked spoon into the saucepan and stir to coat. (Or strain pasta and return to pot, then add sauce, if your saucepan isn't big enough).

Serve topped with grated parmesan cheese.

Hints: Measurements can be altered to suit your taste. We like to chop our garlic very coarsely, as we find it delicious after it's been infused with the tomato and basil flavours at the end of cooking. But lately I just crush it to save time. Excess sauce can be reserved for up to 2 days covered in the fridge, and needs only to be heated to simmering then added to cook pasta, alternatively you can serve more sauce with less pasta for a very strongly flavoured dish. We mostly use this sauce for 2 1/2 servings of pasta (2 adults one child) but have used it for up to 6 adult servings. We usually use all the basil leaves off of one of the small $2 plants that you can buy from the supermarket.