1. Place a medium saucepan over low heat. Add the oil and once hot, add the garlic and shallots. Cook until you can crush them easily with a wooden spoon, about 15-20 minutes. They shouldn't burn, you want them to take on as little colour as possible. Don't rush this step, this is where a lot of the flavour building happens.

2. Add the oregano and cook until fragrant. Add the passata and chopped tomatoes, turn the heat to low and simmer for 1½ hours, stirring regularly to ensure the sauce isn't catching. It's ready when it has reduced significantly, is lovely and thick and coats the back of a spoon.

3. Add the chilli to taste and season with salt. This sauce works well with a bit of heat and bite, but I like to keep it relatively mild, and then people can add additional chilli to taste. Given some tinned tomatoes can be slightly bitter, I also like to season with a touch of brown sugar. Again, this is personal choice – taste and adjust as you go.

4. Cook the pasta according to packet instructions. Quickly strain – a bit of residual pasta water is always good. Transfer the wet pasta to the sauce, turning to coat.

5. Place the pasta onto plates. Season with salt and pepper, add a generous sprinkle of grated parmesan and serve with chilli flakes on the side.

More tinned tomato recipes from Katrina Meynink