1 large garlic clove, finely chopped
1 tablespoon caper, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon basil
1 (14 oz.) can chopped tomatoes
2 tablespoons brown sugar (approx)
1/2 teaspoon pepper
1/2 teaspoon salt (approx)
2 tablespoons Oilerie Balsamic vinegar (approx)
4 tablespoons red wine
1/2 cup parmesan cheese, grated
1/4 cup Oilerie extra virgin olive oil of your choice
spaghetti, enough for 2 people

Pour about 2 Tablespoons olive oil in a deep fry pan or wok, and on a very low heat, fry the first five ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go. Before the garlic burns, stir in tomatoes, turning up the heat to medium. Add next five ingredients (up to red wine), stir thoroughly, and then bring to a boil. Check to see that the flavor is balanced between the salt, sugar and vinegar. It should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. Reduce to medium heat, cover and simmer for 15 minutes until reduced. In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (with a few drops of olive oil). Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp. Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper.

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