Zingy Pasta Sauce
There are so many ways you can make your own pasta sauce. I specifically like a bit of zing to mine and prefer a orangey-red colour sauce that I have detailed below. It’s simple (as always) and you can store it in the refrigerator for up to 3 days in the refrigerator or even freeze it.
Makes about 3 cups; Serves 4-5; Total time 50 minutes
Ingredients:
3 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
2, cans (400g) of chopped tomatoes
1 tsp dried mixed herbs
1 tsp dried red chili flakes
1-1 1/2 tsp sugar
2-3 tbsp double cream/whipping cream (optional)
large handful basil leaves, torn into small pieces
Salt and freshly ground black pepper (generously season) to serve
1. Heat the oil in a saucepan and cook the onions and garlic until translucent and softened.
2. Next, add the tomatoes, chilli flakes, dried herbs and sugar. Bring to a simmer and cook on low heat for about 40-45 minutes.
3. Add the torn basil leaves, double cream, and season with salt pepper. You can serve it chunky or use a blender to make it into a smooth paste.
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