Tomato sauce is the base of many a delicious dish but this version is perfect for pasta, with fresh grated parmesan cheese and fresh basil. A great meal for when you come home tired and want something delicious but also simple.
I make this sauce in batches and freeze some as it keeps in the freezer for a couple of months. This is ideal if you are cooking for one as you can bring out a batch the day you intend to use it.
4.5 tablespoons extra virgin olive oil
1 large onion – finely chopped
1 clove garlic
Tin of chopped tomatoes
Salt and cracked black pepper to season
1 finely chopped celery stalk
1 finely chopped small carrot
Pasta – allow 125g per person
Fresh parmesan and basil to serve (optional)
Firstly make your soffritto by placing 4 tablespoons extra virgin olive oil, minced garlic, chopped celery, chopped carrot and salt and pepper in your large pan. Simmer low and slow to soften while stirring all the time.
Now add your chopped tomatoes and stir to combine.
Turn the heat down so it’s on a low simmer and leave to simmer to approximately half an hour.
Meanwhile, cook your pasta according to your instructions in a large pan of salty, boiling water. Give a little stir now and again.
Once al dente with a nice bite, drain but not too vigorously as a little bit of the cooking water is good. Stir through half a teaspoon of extra virgin olive oil and add to the delicious tomato sauce.
Swirl to coat the pasta and serve straight away with a good grating of fresh parmesan and more cracked black pepper. Rip up some basil leaves if you are a basil fan like me.
Tip: Buy the best quality Italian tomatoes that you can and if you like a bit of a kick, to make Arrabiatta simply add a couple of whole fresh, red chillis while simmering your sauce and chop them up and add them at the end for your desired heat.