02 Jul 2013
Basic tomato pasta sauce recipe
This basic tomato sauce, or sugo as it’s called in Italian, is a great recipe to make in large quantities and keep in your freezer. You can pull it out and heat immediately from frozen, then eat as it is with pasta.
INGREDIENTS
- Extra virgin olive oil
- ½ red onion, finely chopped
- 1 clove garlic, peeled
- 2 x 400g cans good-quality chopped tomatoes
- 1 tbsp tomato purée
- Pinch cayenne pepper
- 1 organic chicken or vegetable stock cube
Method
- Place a saucepan over a medium heat, add a splash of oil and the onion, and cook for 5-10 minutes until softened.
- Using the flat of a small knife squash the clove of garlic, add a pinch of salt to create friction and continue pushing down and rubbing the garlic against the board with the knife until you have a paste.
- Add the garlic to the onions, cook for a minute, then add the chopped tomatoes, tomato purée and cayenne pepper, and crumble in the stock cube. Mix all the ingredients together and simmer for 5-10 minutes until the sauce has thickened slightly and the stock has totally melted.
- Serve with your choice of pasta.
