Thursday, 2 December 2010

Proper Italian Pasta Sauce and Fresh Pasta.

When my Great Auntie Jean was alive, she used to make the most incredible pasta sauce. And then one day, while looking through Jamie Oliver's website I saw a basic tomato and basil sauce that I decided to make, when I went to eat it with lots of parmesan and black pepper it reminded me of my Aunt's incredible sauce!! So now for a quick and easy but delicious dinner I knock up some of this sauce and serve it with some fresh tagliatelle and grate lots of parmesan and add soo much blackpepper!
This picture isn't the best but seriously make this pasta and you won't regret it!!
The sauce goes like this (for 2 people) -
1 Red onion
A couple of cloves of garlic, finely chopped
Fresh basil 
A tin of tomato purée
A tin of chopped tomatoes

Fry a red onion in some olive oil and add some finely chopped garlic,
While the heat is still high add the basil into the oil so that it blackens and spits a bit
Then add the puree and let it sweeten for a couple of minutes, you may need to turn the heat down
Then add the chopped tomatoes and reduce the heat, adding more basil.
Cook for as long, or as little as you like. It tastes great in about 10minutes but you could reduce it more.

Then serve with the fresh pasta (I like green or multigrain tagliatelle) but add some of the pasta's cooking water to the sauce to loosen it a little. ADD PARMESAN AND BLACK PEPPER! Sometimes I serve with some asparagus spears on the side. 

If you want to make fresh pasta (I've tried it a couple of times, and yeah it tastes great, you get a great sense of achievement that you've actually made the pasta, but to be honest Sainsbury's fresh stuff is just as good so don't feel you have to) - then use Jamie's recipe.

1 comment:

  1. Italian pasta recipes vary according to regional cuisine. Northern recipes, for example, the function of Piedmont, Calabria and Liguria regions readily available cheeses, hams and pancetta, a kind of bacon. The most notable of these recipes is pasta carbonara.