The quickest Tomato Sauce
This is our Basic Tomato Sauce recipe, keep it in your arsenal so you can make perfect pasta dishes all year long. Store the sauce in a clean jar in the fridge, it’ll keep for a week or so. Also great to freeze in batches. Or eat immediately with spaghetti, or use it as a base for Penne with Funghi Porcini & Tomato, our perfect-solution-to-the-‘nothing-for dinner’- dilemma, all ingredients are ‘off the shelf’ and can be kept for months. (Except the parmesan cheese, but that’s a standard ingredient in our fridge, just like the parsley.)
Spaghetti with Tomato Sauce
2 400 ml cans tomatoes
3 cloves garlic, thinly sliced
3 tablespoons olive oil, plus more for serving
bunch of fresh basil, torn (if available)
1 teaspoon sea salt
freshly ground black pepper
500 g spaghetti
50 g parmesan cheese
Heat the olive oil in a frying pan and gently fry the garlic slices, make sure they don't colour.
Add the tomatoes, mash the tomatoes with the back of wooden spoon. Bring to a boil and let the sauce simmer on a low flame for 20 minutes, stir occasionally. Add salt & pepper to taste and the basil, set aside.
Cook the spaghetti according to package instructions, drain, and add to the tomato sauce. Combine well and serve with freshly grated parmesan cheese.
Or make Penne with Funghi Porcini & Tomato:
Soak 70 g dried fungi porcini in 400 ml boiling water for 10 minutes, drain and keep the soaking water. Chop the funghi porcini roughly.
Fry 2 thinly sliced garlic cloves briefly in 2 tbsp butter, add the funghi porcini, fry for 2 minutes, add a splash of the soaking water and let it reduce completely.
Stir in a handful of chopped parsely and add the tomato sauce.
Cook 500 g penne according to package instructions, drain and add to the Tomato-Fungi Porcini sauce. Combine well and serve with freshly grated parmesan cheese.
A delicious wintertime pasta dish.
Image: Dana Gallagher/Taverne Agency. recipe: Leonoor Ottink