Tomato pasta

Boil the pasta until just al dente, then drain it and toss it with the tomato sauce for the final minute or two. Save a little pasta water to loosen the sauce if needed.

Yes. Fry chopped onion and garlic in a little oil, add a tin of chopped tomatoes and simmer for about 20 minutes; toss with cooked pasta and a splash of pasta water.

Penne and fusilli hold chunky sauce well, while spaghetti suits a smooth tomato sauce. Cook the pasta in plenty of boiling water and salt it once the water is bubbling.

Cool it quickly, put it in the fridge within 1–2 hours and eat it within 48 hours. Reheat until steaming hot all the way through, and only reheat it once.

Yes: cool it promptly, freeze it in a sealed container, then defrost it in the fridge and reheat until steaming hot throughout. The pasta may be softer after freezing, so it often freezes better with the sauce stored separately.

A green salad or steamed vegetables make a simple side; garlic bread is a familiar choice too. Finish with grated cheddar or Parmesan and, if you have it, fresh basil.

Yes. Passata makes a smoother sauce, so simmer it with onion and garlic for about 15–20 minutes; add a splash of pasta water when you toss it through the pasta.

Simmer the sauce for longer to mellow the tomatoes, or stir in a finely grated carrot while it cooks. A small pinch of sugar can also soften the sharpness.