Red Sauce for Pasta

Name: Red Sauce for Pasta
Yield: Makes 16 Portions
Ingredients: freshly ground black pepper; pasta or baby pasta, to serve; handful of grated Parmesan; handful of basil, roughly chopped; 800 g/1 lb 12 oz tomatoes, skinned, deseeded and chopped, or 2 x 400 g/14 oz tins chopped tomatoes; pinch of caster sugar; 2 teaspoons tomato purée; 1 large onion, finely chopped; 2 clove garlic, finely chopped; 2 tablespoons olive oil

Preparation info

Makes
16
Portions

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

There’s always some of this sauce in the deep freeze and when supplies start to dwindle, the only work involved is chopping a few onions and cloves of garlic. As for the basil, I bought a plant in Tesco a year back, re-potted it and it sits at the kitchen window, flourishing.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 clove

Sauce
Gluten-free
Vegetarian

Method

Heat the oil in a big saucepan over a low–medium heat and soften the onion and garlic for 10 minutes.

Add the tomato purée and cook for a minute, then add the tomatoes and sugar and stir. Add a generous grinding of black pepper, then simmer gently for 40 minutes, stirring from time to time, until thickened.

Boil the pasta following the packet instructions.

Remove the sau