Some of the Italian classics starts with a bit of tomato. So channel your inner “Nonna” by making this delicious pasta, a ticket to a delightfully fulfilling and delicious meal.
Prep: 10 minutes
Cook: 40 minutes
Servings: 4 portions
1 kg red ripe tomatoes (large)
40 ml extra virgin olive oil
3 garlic cloves (peeled and minced)
Handful fresh basil
Pinch of red chili flakes
1 packet penne (though you could use any pasta here)
Pinch of Salt
Black ground pepper
- Cut the tomatoes in half, crosswise and remove most of the seeds (use your fingers)
- Then quarter the tomatoes further
- Heat the oil in a large skillet, add garlic and chilli flakes
- As soon as the garlic gives its aroma off and turns golden, add the tomatoes.
- Cook over high heat until the tomato begins to thicken
- Use a wooden spoon to stir and help break the tomato pulp
- Add the basil, either whole or roughly chopped with salt.
- When the sauce is cooked, remove it from the heat and run it through a food processor / blitzer for a minute.
- Cook the pasta in boiling water with a pinch of salt and oil until al dente.
- Drain the pasta.
- Place in a serving bowl with the sauce.
- Drizzle a little olive oil over the pasta and mix well with the sauce.
- Serve with grated Parmesan cheese, black ground pepper for taste and extra basil leaves for garnish.
Pair this with some delicious buttery garlic bread for a delightful meal.
Note: when you have your base of a basic tomato sauce in hand, you could do trillions of variations of this dish. Add prawns, bacon, slivers of ham or steak, or even grilled veggies. Fast-cooked is the name of the game and at a high heat so that the tomatoes retain their sweetness. And remember a watery quality signals a bad sauce.