1. Finely chop the onions. Chop the tomatoes. Finely chop the garlic.

2. In a large pot, heat 3 tbsp (1.5 fl oz) of olive oil. Add the onion. Cook over medium heat until translucent. Add the tomatoes and broth cube. Mix, and reduce heat. Cover the pot and let simmer for 10 minutes.

3. Add the chopped garlic and basil leaves. Cover and let simmer for 20 minutes.

4. In a large quantity of boiling salted water, cook the tagliatelles until al dente. Drain.

5. In a large bowl, combine the cooked tagliatelles and tomato sauce. Drizzle with the remaining olive oil. Mix and serve.