Tomato & Basil Pasta, But that's easy?!
Yes, it's a really simple recipe. But do you ever wonder howĀ some restaurants seem to pack loads of flavour into their pasta sauce? And then no matter how many ingredients you put in you just can't match it? Or are you afterĀ a really simple and quickĀ recipe for when you're in a rush? This ticks all the boxes.
It started at French cookery class.
This tomato pasta recipe is the first recipe we made at French cookery class (from Swansea Lifelong Learning). When I saw tomato and basil sauce on the syllabus I almost didn't turn up, I mean who needs to be taught that?! Plus my cookery teacher was the most stereotypically French guy I'd ever met, and it was a French cookery class?
But I'm so glad I went.
First of all, this sauce isn't really intended for pasta, I just prefer it that way. Loic our teacher made it for dipping breads. The secret to the amazing flavour of this simple recipe is the precise timing. It's not overcooked so you don't lose all the flavour.
Take a look and let me know what you think.
Simple Tomato and Basil Sauce
Ingredients
- 1 tin chopped tomatoes has to be chopped don't use pasata
- 1 cooking onion
- 1 bunch Fresh basil
- 2 cloves garlic
- 1 large pinch salt and pepper
- 150 grams pasta cooked as per packet instructions
- 1 tbsp olive oil
Instructions
- Cook your pasta as per packet instructions. And drain roughly, leaving a little bit of pasta water in the pan.
- With a sharp knife finely dice the onion, and roughly chop the basil leaves.
- Add the onion to a saucepan on a medium heat with the olive oil. Cook until the onions are JUST opaque.
- Add the tomatoes and salt and pepper. Heat until the sauce JUST starts to bubble, them remove from the heat.
- While off the heat, add the chopped basil and crush the garlic cloves into the sauce. Mix well
- Put back on the heat until it JUST starts to bubble again, remove quickly and add to the cooked pasta.
Gorgeous presentation of a classic dish - really appetising.
Thank you! it was one of my quickest takes on my iPhone before serving it to my family while still hot. It's a delicate balance of hot food vs a good picture š
I do love a good tomato sauce - so useful for all sorts of things as well as pasta. I guess it also depends on the quality of the tomatoes as well as the timing.
Thank you. Yes always a decent tin of tomatoes in my house. They're so versatile.
I love simple tomato and basil pasta sauce! I like to add some chilli flakes as well for some heat š
Thanks! Yes chilli flakes are a really good addition. Arrabiata is my all time favourite sauce š
Interesting concept, I tend to think longer cooking will add flavour. I always go for the expensive tinned tomatoes as that makes a huge. I was told to shake the tin and you want to not hear them sloshing about.
Me too! That's why I was so shocked when the cookery teacher said not to. And was really impressed with the result. That's a good tip about the tomatoes I'll have to try it out! X
How much in cups is a tin of tomatoes? I have fresh tomatoes that I want to use for this recipe
Hi Thanks for reading my blog! I've had a quick look and a tin of tomatoes is 400g, which is 14 ounces and should be around 1.5 cups?