2) In a large frying pan, heat the oil. When it is almost smoking, add the olives and chilli flakes. Saute for three minutes over a medium high heat. Reduce the heat to low, carefully pour in the tomato sauce and simmer for 10 minutes.
3) Drain the pasta in a colander, reserving 60ml of the pasta water. Add the pasta to the sauce and toss to coat completely. Add the pasta water if you need to thin out the sauce a little more. Serve the pasta and sprinkle with the Parmesan cheese and basil.
For the simple tomato sauce:
1) In a large casserole, heat the oil over a medium high heat. Add the onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add the celery and carrots and season with salt and pepper. Saute until all of the vegetables are soft, about 5 to 10 minutes.
2) Add the tomatoes and bay leaves and simmer, uncovered, on low heat for one hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add some unsalted butter, one tablespoon at a time, to round out the flavours.
3) Place half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 240ml to 480ml portions into plastic freezer bags. It will freeze for up to six months.