Adapted from the awesome Pasta Grannies.

Pour 60ml olive oil in a small saucepan. Add 6 whole, peeled garlic cloves and warm over a low heat for 15 minutes, crushing the cloves with the back of a fork after about 10 minutes.

Add some chopped fresh, red chilli pepper (to taste), and continue cooking for another 5 minutes.

Stir through 2 tbsp tomato purée, followed by 400g ripe, peeled tomatoes, such as San Marzano. Break up the tomatoes with a wooden spoon, and season with salt. If the tomatoes lack moisture, add 125ml water.

Simmer over a low heat for 2 hours, covered, then purée with an immersion blender.

I use a short pasta with this sauce, stirring in chopped black olives and some grated pecorino cheese before serving.