The secret ingredients: lemon zest & rosemary.
True lemons like lisbon or villa franca give the best lemony result by far in any dish, so if you can get them or grow them do.
Gently heat the zest of a lemon
with a tbsp of finely chopped rosemary in a tbsp of good olive oil.
Add a can of tomatoes. (chopped is good or any of the variations we have here)
lots of freshly ground black pepper & a tsp of raw sugar.
Simmer together for about 20 mins until thickened & fragrant.
If you're really keen make the pasta too. Click here for Matt's how to.