A basic tomato sauce is a cornerstone of many Italian dishes – it can easily be adapted with seafood, meat or vegetables – and enjoyed with many types of pasta.
Here’s how to master the classic and versatile sauce.
– 2 x 400g cans of Napolina Plum Tomatoes
– 2 tablespoons Napolina Olive Oil
– 2 medium sized onions
– 2 cloves of garlic
– 1 tablespoon Napolina Double Concentrate Tomato Puree
– Handful of basil leaves
– Salt and pepper
– Parmesan cheese (to serve)
Finely dice two medium sized onions and two cloves of garlic.
Add two tablespoons of olive oil to a large pan. Add the onions and garlic and gently fry for 10 minutes until soft.
Add one tablespoon of double concentrate tomato puree and two cans of plum tomatoes. Mix well and season with salt and pepper.
Simmer the tomato mixture for 15 mins stirring occasionally and break down any larger tomato pieces with the back of a spoon or fork.
Chop a handful of basil leaves, add to the sauce and simmer for one more minute.
Add to pasta and serve with grated Parmesan cheese.
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