8large sundried tomatoes in olive oil (you will find in jars near the olives and antipasta)
50gParmasan finely grated
1/2tspcracked black pepper
Pea shoots (optional)
Cook pasta to the packet instructions in plenty of salted water, this is a quick recipe so you should have time to make the sauce in the time it takes to cook the pasta.
Thinly slice the garlic and sage leaves and fry them until crisp in 2 tbsp's of the extra virgin olive oil. Remove with a slotted spoon and drain on kitchen paper to use for the garnish.
Keeping the remainder of the flavored oil in the pan, drain the sundried tomatoes a little and roughly chop and add these into the oil on a gentle heat to begin to cook.
Add in the tomato puree and a little pasta water just to stop the paste from catching (you could use drop of white wine here if you prefer)
Add in the creme fresh and Parmasan and a little more water if needed to loosen the sauce, keep stirring the flavours together and add the black pepper. You don't need salt here as the water and Parmasan will season this dish perfectly.
Once the pasta is just cooked nice an aldente, lift the pasta with a slotted spoon into the sauce and stir well so that the sauce coats the pasta. if needed at this point use a little more pasta water.
Serve immediately with the crunchy sage and garlic sprinkles and a fresh light grating of Parmasan. I added pea shoots for colour and freshness.