Return the pasta to the pan and stir though the Trapanese sauce, adding splash of the reserved cooking water to loosen. Sprinkle with a little pecorino to serve. Tomato, lamb and black olive ragù ...
Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce. Serve spooned over cooked pasta with plenty of Parmesan cheese.