Tomato and garlic sauce

Tomato and garlic sauce

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

This is a very basic tasty pasta sauce, but if you want to spice it up there are plenty of options. See my list of optional extras, below, for a few ideas of what you could put in the sauce to make it even more delicious.

Ingredients

Quantity Ingredient
250g canned chopped tomatoes
1/2 red chilli, deseeded and chopped
2 garlic cloves, peeled and crushed
1/2 teaspoon sugar

Method

  1. Begin cooking your pasta.
  2. Put all the sauce ingredients in a pan over a medium heat.
  3. When the sauce is bubbling slowly, season it with salt and pepper.
  4. Drain your cooked pasta and stir it into the sauce.

Note:

  • This dish couldn’t be quicker and the chilli gives it a cheeky kick. A bit of grated cheese and black pepper on top would finish it off perfectly.

Optional extras:

  • Try adding any or all of the following to the basic tomato and garlic sauce: bacon bits, mushrooms, finely chopped red peppers, chopped basil, chopped parsley, 1 tablespoon white or red wine.

Serving suggestions:

  • Delicious on pasta with some grated cheese or with some fresh basil and a green salad.

Leftovers:

  • This sauce will freeze very well, and will keep in the fridge for 2–3 days. If you have any leftovers, spoon them onto some pitta bread, a slice of ciabatta or toast with some cheese and ham and you have a sort of mini pizza. It would also be a great base for a tomato soup; just add around 500 ml of vegetable or chicken stock.
Tags:
student cooking
easy
healthy
budget
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