Ottolenghi Simple Sun-Blushed Tomato Pasta

Cook the pasta in a large pot of boiling salted water following the package instructions for al dente. Always keep in mind that pasta will continue to cook a little even after you drain it, so removing a bit earlier will help you to avoid an overcooked, mushy texture.

Meanwhile, heat the olive oil in a large pan over medium heat. Sauté the finely chopped garlic for about a minute until it just begins to turn golden. Be careful to not let the garlic burn, as it can impart a bitter taste.

Add the sundried tomatoes and a pinch of chili flakes to the pan with the garlic. Sauté for a couple of minutes to let the flavors blend together. Those sun-blushed tomatoes will add that 'sunshine' onto your plate.

In a separate dry pan, lightly toast the pine nuts until they're golden brown. Keep them moving in the pan to avoid burning, their delicate, nutty aroma will be a fabulous addition to this dish.

Drain the pasta, saving a cup of the pasta water. Stir the pasta into the tomato mixture, adding some of the pasta water if necessary to create a slightly saucy consistency. Mixing the hot pasta water through the pasta and sun-blushed tomatoes helps to bind it all together creating a cohesive dish.

Stir in the fresh basil leaves and toasted pine nuts. Season with salt and freshly crushed black pepper to taste. This is your moment to adjust and perfect the flavors according to your personal preference.

Serve up the pasta, sprinkle with a little Pecorino cheese if you like, and enjoy your delicious dish. The final touch of cheese brings a nice bitterness and adds an elegant twist to your dish.