1 jar of Ajar Of Sugo Pomodoro
150g rigatoni, penne or bucatini
Basil Leaves or baby spinach leaves
Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.
Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)
While cooking the pasta heat the Sugo Pomodoro in a wide pan gently.
When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water.
Serve in a wide shallow bowl topped with the grated parmesan.