In my garden I always grow tomatoes. One of the reasons that I grow them is because they are relatively easy but also because so often you find the supermarket ones kept in the fridge. It seems crazy to me to buy a tomato that has been in the fridge as putting them in the there fundamentally changes their texture. They get that nasty cotton wool like texture which completely ruins my enjoyment.
Anyway, one of the issues with growing tomatoes is what to do when they all become ripe. I always sew too many, it doesn’t matter how much I try to stop myself I simply can’t resist growing at least two varieties; this year Gardeners Delight an easy cherry and Sungold a golden cherry both suitable for ripening in the English sunshine or lack there of. Obviously you can make a tomato salad but this sauce makes something more substantial and can easily be made in 20 minutes.
Recipe: Tomato Pasta Sauce
Summary: Simple fresh pasta sauce
- 1 Tin of Anchovies
- 400g Fresh Tomatoes
- Dried Pasta – 60g per Person
- 1 Clove of Garlic
- Pinch of Chilli Flakes (optional)
- Handful of Basil Leaves
- Extra Virgin Olive Oil
- In a shallow pan (I use my big sautéing pan which is a bit like a flat bottom wok) on a gentle heat melt the anchovies.
- Add the tomatoes, roughly chopped. Cook for about 5 minutes until the tomatoes break down. There will be a lot of juice that comes out of the tomatoes which will reduced and create an intensely tomatoey sauce.
- In a pan of boiling, well salted water add the pasta shape of your choice – for me it really depends on my mood and what I have in the cupboard.
- Add the garlic and chilli to the tomatoes, reduce the heat and cook until the pasta is ready. If your sauce becomes a bit dry add a little of the pasta water to loosen it.
- Just before you are going to serve add the torn basil leaves and a drizzle of extra virgin olive oil. I am currently using a peppery one from Puglia in the south of Italy.
This tomato sauce is the starting point for so many of the traditional sauces. In fact by adding the chilli it goes from a simple pomadoro to arribatta.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Culinary tradition: Italian