F R E S H T OMAT O S A U C E P E N N E PA S TA Serves 6-8 Ingredients: • 2 onions, finely grated • 3 cloves garlic, finely grated • 750g cherry tomatoes, sliced in half • 2 bottles of passata sauce • 2 chicken stock pots • Olive oil • 500g store bought pasta • Green olives, halved • 3 sprigs of thyme • 1 bayleaf • Dried chilli flakes • 1⁄2 bunch basil finely chopped • Salt and pepper • Parmesan cheese, grated, for serving Method: 1. To make fresh tomato sauce, drizzle olive oil in a pan and set over medium heat. Add the onions and garlic, and cook on low heat until they’re soft and colourless. Add ⅔ of the cherry tomato halves and cook for approx. 10 minutes. 2. Add the passata sauce, chicken stock pots, thyme and bayleaf to the pan and simmer for about 40 minutes, until the sauce is thick and reduced. 3. Meanwhile, cook the pasta until slightly underdone in a large pot. Drain and drizzle with olive oil. 4. Remove the tomato sauce mixture from the stove and pass through a sieve. 5. Place a large fry pan over medium heat and drizzle with olive oil. Add the remaining cherry tomato, olive halves and chilli flakes (optional). Fry briefly, then add 2-3 cups of your tomato sauce, the chopped basil and pasta. 6. Toss to combine and season with salt and pepper. 7. Serve with grated parmesan cheese, and package the leftover tomato sauce into containers and store in the freezer for later use.
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