Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
Heat the oil in a large pan over a medium heat and fry the garlic and chilli flakes (if using) until the garlic is sizzling but not brown, about 2 mins. Stir in the tomato purée, then tip in the tomatoes. Fill the can with water and add to the pan along with the sugar, oregano and a good pinch of salt. Partially cover with the lid and simmer for 15 mins, then cook, uncovered, for a further 5 mins until you have a rich sauce. If you prefer a smooth sauce, use a potato masher to crush any chunks of tomato – this will also give the sauce more body. Set aside.
To make the garlic bread, mash the butter, garlic and most of the herbs together in a bowl. Split the ciabatta through the centre and open the bread on a board. Spread over the butter, then cut each piece of bread into four slices, and arrange on a baking tray. Thinly slice the mozzarella. Cut each slice into thin strips, then arrange across the garlic bread in a random zig-zag pattern to mimic mummy bandages, leaving gaps to expose the garlic butter. Use two olive slices for eyes. Set aside in the fridge.
Cook the spaghetti following pack instructions. Drain and toss through the sauce, reheating it for a few minutes with the pasta and a splash of water. Meanwhile, cook the garlic bread under a hot grill or in an air-fryer for 10-12 mins at 200C. Tip the spaghetti into a large serving bowl and serve with the mummified garlic bread on the side. Scatter with the remaining parsley or basil leaves.