I had a one-on-one session with Sensei last week, and let me tell you, it was gooood! This pasta was the main event and even I can manage it (well… with a little bit of assistance from an adult).
What you’ll need:
• 2 cans of plum tomatoes
• 2 BIG man sized onions
• Garlic about 6/8 gloves depending on what you’re up to after the meal 😉
• Handful of basil leaves
• Tomato puree
• Olive oil
• Salt & Pepper
If you’re like me, because you only have a packet of gone off digestive biscuits in your cupboard, you’ll need to go and acquire all of the above from your local super market. But fear not, take pleasure in the fact that for once you might not look like you’re cooking for 1!
Right, here’s what you need to do:
Finely chop the onions.
Peel the garlic and chop in to thin slices…. Should look like toenail clippings when you’re done (you must use garlic though).
Add 4 seconds of oil to a pan and whack it on a medium/high heat.
Throw the garlic in to the pan and let it sizzzzzle until it’s slightly golden.
Add the onions to the pan with a couple of pinches of salt. Mix it all up and let it sweat down with the lid on (being careful to push down the onions from the side) on a medium heat until golden.
Add a tablespoon of tomato puree to the pan and fry off for a couple of minutes.
Add the tins of tomatoes… don’t drop them in from too high up unless you want to get covered.
Season to taste.
Get your pasta ready to go. Even I can do this part.
Reduce sauce down by leaving it for about 20 minutes or so on a low heat. I was actually surprised how thick the sauce became, I’d have served it up long before it got to this stage if I hadn’t had expert assistance.
Taste the sauce, if it’s not quite sweet enough you can add a pinch of sugar. Apparently if you use Tomatoes of a suspect quality, this can improve things. Thankfully, we didn’t scrimp in this area and it was all good.
When everything is ready to go… add a little of the pasta water to the sauce to erm… ‘let it down?’