Burnt Butter Bucatini

This is so simple to make that the hardest part is waiting for the butter to get that gorgeous honeyed hazelnut scent. Do it low and slow so there’s no risk of it getting too burnt.

The tomato and garlic cook very gently in the hot butter so the flavours of both come through really strongly in this sauce. Use whatever long twirly pasta you have but I love it with bucatini. It's so comforting and that to me is romance.

• 80g of butter

• One tin of chopped tomatoes

• 2 cloves of garlic

• A pinch of salt and sugar

• 250g of bucatini

• A generous serve of Parmesan

In a heavy-bottomed pot on medium heat, slowly melt the butter and cook until it foams and turns a deep brown colour. Once the butter has that lovely hazelnut scent and deep colour, take it off the heat and let it cool a little bit for a minute or so.

Tip in the tin of tomatoes and grate in the garlic so that it’s as fine as can be. Season with a large pinch of salt and sugar and stir together. Put the pot back on the heat and simmer for five minutes.

Put your pasta on to boil and just before it’s done fill a large mug with some of the pasta water. Toss the pasta through the tomato and butter sauce and add little bits of the pasta water to emulsify everything together. Keep tossing it together for a minute or so until every strand is coated with the sauce. Cover with parmesan and eat immediately.