Perfect Pasta

Everyone enjoys pasta, but we all sometimes cook too much! If you do end up with more than you need, here are some ideas to turn your leftovers into another meal.

Serves 2 people


 

  • 140 grams pasta
  • 2 tablespoon(s) olive oil
  • 1 onion
  • 450 grams tin tomatoes
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tablespoon(s) tomato puree
  • 1 tablespoon(s) dried oregano / basil mix

 

  1. Finely chop the onion.
  2. Heat the oil in a saucepan and sweat the onion over a low heat until it is soft and transparent – but not browned.
  3. Crush or finely chop the garlic, add to the pan and allow to cook for a minute or so.
  4. Add the tomatoes to the pan with the tomato puree, bay leaf and dried herbs
  5. Allow the sauce to genlty come to the boil, stirring now and then to prevent it from sticking to the bottom.
  6. Then turn the heat down to its lowest setting, cover the pan with a lid, and simmer for about 20 minutes.
  7. Add the pasta to boiling water and stir in well to avoid sticking
  8. Boil until pasta is soft with a bite (Al dente) this will vary depending on your pasta however as a rule dried pasta 10-15 minutes. If you use fresh 7-10 minutes.
  9. Drain off and add to cooked sauce, mix in well and serve.
  10. Fresh herb leaves or a grating of parmesan finishes this dish off nicely.

Method

  1. Finely chop the onion.
  2. Heat the oil in a saucepan and sweat the onion over a low heat until it is soft and transparent – but not browned.
  3. Crush or finely chop the garlic, add to the pan and allow to cook for a minute or so.
  4. Add the tomatoes to the pan with the tomato puree, bay leaf and dried herbs
  5. Allow the sauce to genlty come to the boil, stirring now and then to prevent it from sticking to the bottom.
  6. Then turn the heat down to its lowest setting, cover the pan with a lid, and simmer for about 20 minutes.
  7. Add the pasta to boiling water and stir in well to avoid sticking
  8. Boil until pasta is soft with a bite (Al dente) this will vary depending on your pasta however as a rule dried pasta 10-15 minutes. If you use fresh 7-10 minutes.
  9. Drain off and add to cooked sauce, mix in well and serve.
  10. Fresh herb leaves or a grating of parmesan finishes this dish off nicely.

Ingredients

 

  • 140 grams pasta
  • 2 tablespoon(s) olive oil
  • 1 onion
  • 450 grams tin tomatoes
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tablespoon(s) tomato puree
  • 1 tablespoon(s) dried oregano / basil mix

 


Sauce variations:

There are loads of ways to vary this tomato sauce with whatever’s in your fridge or cupboard. Once cool, it can be stored in the fridge for a couple of days or frozen.

  • For pizza topping: Leave the lid off the pan to allow the sauce to thicken. Add some herbs (oregano and basil are very good with tomato) or spices, ripe mango – experiment!
  • Add some mince, chicken or tofu, finely chop a carrot and celery stick and add to the pan with garlic.
  • Add any odd, left-over or tired vegetables – you can even grate broccoli stems into the dish.
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