Lazy tortellini in quick tomato and basil sauce

Squeeze the peeled tomatoes by hand, mash them, or blend briefly with a hand blender, leaving them a little chunky as a rustic passata.

Heat a generous amount of extra virgin olive oil over medium-high heat, crush in the garlic and cook about 30 seconds, tossing so it does not burn; add a splash of water to stop it burning.

Add the tomatoes and stir until the garlic disappears into the sauce; add dried oregano to taste and simmer while the pasta cooks.

Salt a large pot of boiling water with sea salt and boil the tortellini about 3 minutes.

With the sauce off the heat, tear in fresh basil by hand rather than cutting it, and stir.

Lift the tortellini into the sauce and stir gently to coat, moving the pan back and forth rather than tossing so the filled pasta does not break.

Spoon sauce onto the plate, add some pecorino, arrange the tortellini on top, then finish with a little more pecorino and torn basil.