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
- 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.
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.