Quick fire tomato sauce for pasta
Recipe by Casper Moller
1 large banana shallot (finely sliced)
1 garlic clove (finely chopped)
1/3 tsp dried chili flakes
250g cherry tomatoes - halved (or half a tin of chopped tomatoes)
2 tbsp extra virgin olive oil
A small handful of basil leaves (shredded)
A pinch of sugar
Salt & pepper
Parmesan (grated) to taste
Prep. Time → 5 min
Cook Time → 10 min
1. Heat a heavy bottomed pan with the olive oil and throw in the shallots along with the chili flakes over a medium low hea. Cook until translucent.
2. Add the garlic and sweat it until translucent. Add the tomatoes and simmer for about 3 minutes.
3. Add sugar, seasoning, half of the basil leaves and the grated Parmesan.
4. Tip the cooked pasta into the pan to coat with the auce (adding a little of the cooking water if necessary) and serve. Grate plenty of fresh Parmesan on top, drizzle with olive oil and scatter over the remaining shredded basil leaves.
main courses, pasta, quick, sauce, tomato sauce, tomatoes, fst November 08, 2014 00:01
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