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Published on December 10th, 2009 | by Gareth

Tomato and basil pasta sauce

Like most good recipes this is a simple recipe for tomato and basil pasta sauce.

What you need:

  • 1 Large can of whole plum or roma tomatoes or 500g chopped fresh roma tomatoes
  • 2 Cloves fresh garlic
  • Olive oil
  • 1/4-1/2 Cup of fresh basil
  • Seasoning
  • 1-2 dried bayleaves
  • Mozerella cheese
  • Pasta, fresh is the business but dried (preferably bronze extruded to enable the sauce to stick better) is a good and convenient alternative.

Finely chop the garlic while the olive oil (1 good lug or 2 tablespoons) is heating in a pan. Add the garlic to the pan, only cook for a for about 20 seconds and get the tomatoes in before the garlic browns as it begins to turn bitter.

Add  the bay leaves, season and reduce for 10 minutes. I sometimes add a teaspoon of brown sugar to take away the tartness of the tinned tomatoes.

Pasta with homemade sauce, feta cheese and fresh basil leaves

Fast and cheap!

Serve over cooked pasta (I’m not telling you how to cook pasta – even Martin Gage can do that). Grate the mozeralla and sprinkle on top then add some torn fresh basil leaves. Easy.

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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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