Italian tomato pasta sauce
This really is a fantastic pasta sauce that takes just minutes tp prepare and can be added to any pasta you have in your cupboard. It’s a really good pasta sauce to make and freeze in portions for when you just have time for a quick meal. (4 portions)
You Need
5 tablespoons olive oil
1 onion, chopped finely
1 400g chopped peeled tomatoes
4 cloves garlic quartered
salt and pepper
500g spaghetti
large handful fresh basil leaves ripped
Parmesan
The process
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes, until soft. Add the tomatoes and garlic. Bring to a boil, then simmer over a medium-low heat for 25-30 minutes, or until the oil separates fromt he tomato. Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan.
Christmas Gift Ideas | Parenting |
Print This Recipe
Email This Recipe to a friend
| 
Can I make this and freeze it and at which point would I then freeze it. Thank you for a lovely website I find your recipes easy to follow no chef lingo.
Hi Belinda, make the sauce in it’s entirety and then freeze. I separate it into 2 man portions and freeze like that so that I can always add one or two portions for unexpected guests without having to defrost the whole lot. Have a fabulous weekend G
Hi Graham
is it possible to use normal tomatoes and boil them after boiling you took out the skin and grate them.
Hi Dimakatso, that is very industrious of you… What you can do is cut a smal X in the top of each tomato and drop them into boiling water for about 30 seconds until the skin becomes easy to remove then chop the up. They will have more liquid that the tinned versions and will need a little more simmering time to reduce the liquid content. Love it that you want to keep it real and fresh, fresh, fresh. Cheers for now, G
Hi Carey, a regular size tin is 400g.
Thanks for the sugar tip, I will try it next time.
Hi Graham, could you please tell me the metric equivalent or “southafrican” amount of the tinned chopped tomatoes?
Ever thought of adding a tsp of sugar to the sauce to cut the acidity of the tomatoes, it seems to bring out the flavour of the basil and tomatoes.
Many thanks
Carey