Advertisement
16
PortionsEasy
Published 2013
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.
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