My dad didn’t eat much meat and this was one of our favourite pasta dishes. It’s really simple, quick to make and really tasty! It’s now a firm family favourite with my twin toddler sons too!
Ingredients for 1 serving
|200g||chopped tomatoes, blended until smooth|
|1||garlic clove, chopped or crushed|
|5g||fresh basil leaves, chopped|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
- By the time it’s cooked, your sauce will be ready!!
- Take a medium frying pan and pop it on a medium heat.
- Add the oil to warm and after a minute add the garlic.
- Infuse the oil with the aromatics before adding the peas straight from the freezer.
- After cooking these for a couple of minutes, add the tomatoes, pinch of sugar and 30ml of water.
- Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
- Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
- When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
- Coat the pasta in your lovely thick sauce and plate up.
- For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
- Serve with a lovely green salad dressed with olive oil and balsamic vinegar!