This Roman classic is simplicity at its best and the ideal pasta to keep in your back pocket for when you need flavour in a flash. Plenty of garlic, herbs and chilli flakes make this basic tomato sauce sing. We’ve added a golden, pan-fried crumb for a little extra texture.
Cook pasta in a saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain and set aside.
Peel and thinly slice garlic. Pick basil leaves from their stems. Open can of tomatoes.
Heat 20ml (1 tablespoon) olive oil in a frypan over medium heat. Add panko breadcrumbs and ½ the parmesan and cook, stirring, for 3–4 minutes or until golden. Remove from pan and set aside. Wipe out frypan.
Add remaining oil to frypan and place over medium heat. Add garlic and chilli flakes and cook, stirring, for 1 minute or until fragrant. Add dried oregano, most of the basil (reserving some to serve), sugar and tomatoes and cook, carefully breaking up some of the tomatoes with the back of a wooden spoon, for 5 minutes or until slightly thickened.
Add pasta to pan, season with salt and pepper and stir well to coat in sauce. Cook for a further 1 minute or until pasta is hot.
Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with breadcrumbs, remaining parmesan and reserved basil leaves and serve with salad on the side.