Fresh cherry tomato pasta sauce
- 4tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2tbsp tomato purée
- A pinch of dried chilli flakes
- 150ml white wine
- 850g vine plum tomatoes
- 1tsp sugar
- 250g cherry plum tomatoes
- 400g dried pasta
- Basil leaves
Our pasta sauce recipe also makes a delicious soup: just add 500ml hot veg stock and whizz in a food processor.
- Heat 4tbsp olive oil in a pan over a medium heat. Add 1 onion, finelychopped, and cook, stirring, for 6-8 mins, until soft. Stir in 2 garlic cloves, crushed, 2tbsp tomato purée and a pinch of dried chilli flakes.Cook for a further 2 mins.
- Add 150ml white wine, simmer for 1 min, then add850g vine plum tomatoes, skinned and chopped, and 1tsp sugar.Season and bring to the boil. Simmer, stirringoccasionally,for 20-30 mins until thick. Stir in 250g cherryplum tomatoes and cook for a further5 mins. Toss with 400g dried pasta, freshly cooked, and basil leaves.
Nutritional information per portion
- Calories 538(kcal)
- Fat 14.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.