Pasta with Tomato Sauce Recipe

This classic cooked tomato sauce is simplicity itself - it goes well with almost any pasta shape.

Ingredients:

450 g/ 1 lb

For the tomato sauce:
900 g/ 2 lb
750 g/ 1 3/4 lb
1
1
1
150 ml/ 2/3 cup
1

15 ml/ 1 tbsp

 

pasta, any variety
freshly grated Parmesan cheese, to serve

fresh ripe red tomatoes or
canned plum tomatoes with juice
onion, chopped
carrot, diced
celery stick, diced
dry white wine (optional)
fresh parsley sprig
pinch of sugar
chopped fresh oregano
salt and ground black pepper
fresh basil sprigs, to garnish

Method:

1. To make the tomato sauce, roughly chop the tomatoes, remove the cores, then place the tomatoes in a large saucepan.

2. Put all the remaining sauce ingredients, except the oregano, into the pan with the tomatoes, bring to the boil and simmer, half-covered, for 45 minutes until very thick, stirring occasionally. Pass through a sieve, or liquidize, then pour through a sieve to remove the tomato seeds, Stir in the chopped oregano. Taste for seasoning.

3. Cook the pasta in plenty of boiling salted water according to the manufacturer's instructions. Drain well.

4. Toss the pasta with the sauce. Serve with Parmesan, garnished with basil.

SERVES 4

 

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