Start the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10-12 minutes. For a helpful guide, the team at BBC Good Food has some excellent tips for cooking pasta perfectly every time.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or shallow casserole over a medium-low heat. Add the finely chopped onion and cook gently for 5-7 minutes, until soft and translucent but not coloured.

Infuse the Garlic: Add the sliced garlic to the pan with the onions. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let it brown, as it can become bitter.

Build the Sauce: Pour the tin of whole tomatoes into the pan. Using the back of a wooden spoon, crush the tomatoes against the side of the pan to break them down. Stir in the sugar (if using), dried oregano, a generous pinch of salt, and several grinds of black pepper.

Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavours to meld together and the sauce to thicken slightly.

Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently until the sauce is a uniform, beautiful pale orange colour. Let it heat through for a minute, but do not allow it to boil.

Combine Everything: Just before you drain the pasta, scoop out about a mugful of the starchy pasta water and set it aside. Drain the pasta well. Add the drained pasta directly to the pan with the sauce.

Emulsify the Sauce: Add the grated Parmesan cheese and half of the fresh basil leaves to the pan. Toss everything together vigorously over a low heat. What works best for me is adding a splash (about 60ml) of the reserved pasta water. This helps the sauce emulsify and cling lusciously to every single piece of pasta. Continue to toss until the sauce is glossy and coats the pasta beautifully. Add another splash of pasta water if it seems too thick.

Serve Immediately: Check for seasoning and add more salt or pepper if needed. Divide the creamy tomato garlic pasta between four warm bowls. Garnish with the remaining fresh basil and an extra grating of Parmesan cheese.