Everyone should know how to make a fresh tomato pasta sauce.
This classic Italian comfort food couldn’t be easier to bring together, and is sure to be a winner with the whole family thanks to its sweet flavour and rich finish. This recipe is by Theo Randall from the InterContinental hotel, who specialises in Italian food – so you know it’s the real deal. He advises that often people think Italian recipes are usually really strong in garlic. While they do use garlic, he says, they often use it much more subtly than people think. This fresh tomato pasta sauce balances just a hint of garlic to bring the whole thing together, which makes it so moreish. You can make this pasta sauce in bulk and freeze it for days when you don’t have anything in the fridge. Simply defrosted, tossed through some fresh pasta with a good glug more of olive oil, this fresh tomato pasta sauce couldn’t be more delicious.
- 4tbsp good quality olive oil
- 500g ripe fresh tomatoes
- 600g tomato passata
- 1 clove garlic, finely sliced
- 10 leaves fresh basil
Add half the olive oil and the garlic to a frying pan on a medium heat. Cook gently for a couple of minutes, avoiding getting any colouring on the garlic, as this will make the whole sauce taste bitter.
Add half the basil and cook gently for a couple more minutes.
Remove the core from the fresh tomatoes and add them to a food processor.
Blitz until smooth.
Add this mixture to the pan with the garlic and add the passata.
Leave to simmer for twenty minutes, until reduced and sweet. Season to taste and finish with more fresh basil and the rest of the olive oil.
Toss through fresh pasta.
Serve and enjoy!