Five-minute fresh egg linguine with peeled tomatoes, olives, capers and basil

Have a large pot of boiling water ready before starting; cook on medium-high heat throughout.

In a fry pan put two tablespoons of water and four or five tablespoons of extra virgin olive oil; grate or crush in the garlic and cook about 30 seconds until golden. The water keeps the garlic from burning.

Add the peeled tomatoes, crushed by hand or squashed gently in the pan.

Add the washed capers and the olives; cook two minutes, season with salt and pepper and stir.

Add a generous tablespoon of sea salt to the boiling water and boil the fresh linguine two minutes.

Stir a little pasta water into the sauce, add the pasta, and toss with a splash more pasta water so it mixes to an emulsion; switch off the stove.

Break the basil in by hand at the end -- do not chop or cook it -- add a touch more pasta water and toss again.

Serve, with pecorino cheese.