Tagliatelle with tomato and pesto

Method

1. For the tomato sauce: heat the olive oil in a pan and fry the onion and garlic with a pinch of salt until softened, but not coloured.

2. Add the bay leaf and thyme and cook for a couple of minutes on a low heat. Stir in the tomato purée, tomatoes, sugar and some freshly ground black pepper. Taste and add more salt and pepper as necessary.

3. Simmer for 1 hour, stirring from time to time, until the sauce is thickened. Pass the tomato sauce through a metal sieve into a clean bowl. Set aside.

4. For the pesto: roughly chop the basil and pulse in a blender with the pine nuts, olive oil, parmesan and garlic to make a fine paste. Set aside.

5. For the tagliatelle: cook the tagliatelle in a large pan of boiling, salted water until al dente (with slight resistance to the bite).

6. Heat a dash of olive oil in a separate large pan and fry the onion and garlic with a pinch of salt until softened.

7. Add the cherry tomatoes and fry for 2 minutes, before adding the reserved tomato sauce. Stir in the peas and pesto, bring back to the boil and season, to taste, with salt and freshly ground black pepper. Keep warm.

8. Once the pasta is cooked, drain and add it to the pan with the sauce. Stir in the mascarpone and mix well. Taste and add more salt, pepper and extra virgin olive oil if necessary.

9. Serve in bowls, topped with grated parmesan, chopped basil and a drizzle of extra virgin olive oil.