Garlic & Tomato Bucatini
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Put a large saucepan of water on to boil without salting it.
Heat the oil in a frying pan over a medium heat and fry the garlic for a minute or so, taking care not to burn it.
Next, add the chopped tomatoes and tomato purée and crush the tomatoes with the back of a fork so that they become one with the paste, garlic and olive oil.
Add a sprinkle of black pepper, followed by the sugar and salt, and simmer for 5 minutes.
Meanwhile, generously salt the pasta water and add the bucatini. Cook as per the packet’s instructions, taking care to stir the pasta so that it doesn’t stick.
Drain the pasta, then add it back into the saucepan, followed by the tomato sauce.
Serve topped with a sprinkling of capers, crumbled feta and an extra drizzle of olive oil.
Yiayia: Time-Perfected Recipes From Greece’s Grandmothers By Anastasia Miari (£27, Hardie Grant).
Photography by Marco Arguello.
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