This is our simple Sunday supper of choice at the moment... a delicious tomato pasta that everyone from 2 to forty (or nearly) loves.
This makes more than enough...
Two tins of good crushed tomatoes
Olive oil - about six tablespoons
Garlic - 2/3 cloves
Vegetable stock - 250ml
Salt and Pepper
Pasta 400g of whatever you like.
Basil - if your kids eat green stuff, lucky smug you, long may it last!
Slice garlic and add to cold oil. Garlic straight into hot oil loses the subtle fragrance and becomes bitter.
Cook on a medium heat until the garlic is just starting to brown and you get that fabulous garlicky aroma.
Add the tomato and stock (tomato first as hot oil and water is not a good combination)
Season and turn up the heat and cook uncovered for ten minutes or so until the sauce has cooked down and is lumpy in the pan. Meanwhile cook the pasta, then stir it through the sauce and serve with parmesan and fresh basil.
Delicious with crusty bread and peas - the only green thing my youngest eats with gusto. Even better in the summer with quickly qrilled prawns.
I think this started life as a Nigella recipe and has been changed a little. It's certainly not something you need to follow to the letter which surely is the point of a simple Sunday supper?
Yum! I didn't know that about garlic so thanks for the tip :)
ReplyDeleteI love tomatoe sauces that are heavy on the olive oil! When I first read the recipe I thought it said "tuna" instead of "tomatoe". That would be a very different sauce!
ReplyDeleteThank you for the little tips in the recipe. At the moment my cooking is very hit and miss as I have not been the cook in our house for over 16 years and have forgotten how!!!!
ReplyDeleteWill the sauce freeze do you think? xx
Ann! I just made this and for something so simple, it was packed with flavour and irresistible! I was seriously wiping the bowl for every last drop and even then I couldn't stop myself from eating the leftovers in the pan with a spoon! The peas were a fab addition. I used orrechiete which was perfect for sopping up the juices. Thanks for sharing x
ReplyDeleteThanks Kate - so glad you tried it... I always hesitate to post recipes as I am no Nigella (too flat chested) but I do cook this on A LOT!
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