Sauté the tomato in hot olive oil, add the chopped garlic and leave to cook for five minutes. Add the basil leaves and adjust for seasoning by adding salt and a little sugar.

Boil the pasta in salted water with a good splash of olive oil. The pasta should be cooked until al dente.

Serve the pasta mixed with the tomato sauce then grate the octopus roe over it.
Add freshly ground black pepper at table.