Sauté - Heat oil in a large pot over medium heat. Add garlic and stir for 10 seconds. Add cayenne and chilli flakes. Cook for 1 minute, or until garlic is light golden.

Add tomato, salt and pepper. Rinse out the tomato cans with the water and add into the pot.

Simmer - Turn up the heat to high, stir, then once it comes to a simmer, turn back down to medium heat and simmer for 15 minutes. (Taste check at 10 min – if sour, add the sugar.)

Cook pasta - Meanwhile, bring a large pot of water to the boil with the 1 tablespoon of salt. Add pasta and cook per packet directions.

Save water – Just before draining, give the pot a big stir (to agitate the starch) then scoop out 1 cup of the water and set aside. (Note 4) Drain pasta.

Toss – Add pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the pasta is coated with the pasta sauce. Use extra pasta cooking water if needed, to loosen.

Serve - Divide between bowls and serve immediately with parmesan and parsley, if using.