Tomato pasta sauce
Say goodbye to tinned pasta sauces. You can make your own just as easily.
Leave the aubergine out of this to make this quicker, but it is a great way to get more veggies in.
Recipe: makes enough for 2 bowls of pasta;
1/2 red onion, finely diced
3 tbsp olive oil
1 clove garlic, crushed
250g cherry tomatoes
1 tsp balsamic
1 tbsp tomato purée
1 tbsp red wine vinegar
5 basil leaves, finely chopped
1/2 aubergine, cut into small chunks
2 cloves garlic, smashed with a knife but left whole
4 tbsp olive oil
Method
Preheat the oven to 190°C
Cut the aubergine into small cubes
Add it to a small baking tray with olive oil, the whole garlic cloves and salt and pepper
Cook for about 30-40 mins until soft, turning halfway
Whilst the aubergine cooks, add the olive oil to a small saucepan, followed by the crushed garlic clove, and the finely diced red onion.
Leave to simmer on medium-low for 5 mins, then add the whole cherry tomatoes and put the lid on
Leave to simmer on low for 10 minutes then ad the sauces, basil and tomato purée - season to taste
Add the aubergine and simmer for a few more minutes
Cook pasta of choice in heavily salted water until al dente, drain, and top with the sauce, pine nuts, olive oil, basil and Parmesan.
Variations:
Leave out the aubergine to make this quicker
Blend through any other veggies - you can use courgette/ cauliflower etc.
