Speedy papa al pomodoro

• olive oil↗3 tbsp 3 tbsp

  plus extra to drizzle

• large garlic cloves↗3 3

  crushed

• basil↗small bunch small bunch

  leaves shredded, stalks finely chopped

• tomatoes↗3 x 400g cans chopped 3 x 400g cans chopped
• caster sugar↗3 tsp 3 tsp
• crusty stale bread150g 150g

  (sourdough works well), torn

• grated parmesan

  or vegetarian alternative, to serve

Step-by-step instructions

1. 1

   Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.

2. 2

   Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.