If there is one common recipe throughout Italy, it would be the tomato pasta sauce. The richness of the tomato, married with the taste and aroma of Italian basil is nostalgic of those long, hot summer days. This recipe provides the base of any tomato pasta sauce.
Ingredients
Tomato passata or crushed tomato
Handful of Italian basil
1 brown onion, finely chopped
2-4 garlic cloves, crushed
½ red capsicum, finely chopped
Chilli paste
150-200ml red wine
Splash of olive oil
1-2 tablespoons Tomato Paste
Salt and pepper to taste
Handful of Italian basil
1 brown onion, finely chopped
2-4 garlic cloves, crushed
½ red capsicum, finely chopped
Chilli paste
150-200ml red wine
Splash of olive oil
1-2 tablespoons Tomato Paste
Salt and pepper to taste
Method
Add the oil to a saucepan and make sure the oil is hot. Add the a small amount of the chilli paste, garlic, onions and capsicum.
When the onion becomes translucent, add the passata.
Add in the wine, tomato paste and the basil. Cook the sauce for a little while and then turn down the heat to a gentle simmer. Add salt and pepper to taste.
Cook the sauce for 25-40 mins, constantly stirring and adding water if required.
When the onion becomes translucent, add the passata.
Add in the wine, tomato paste and the basil. Cook the sauce for a little while and then turn down the heat to a gentle simmer. Add salt and pepper to taste.
Cook the sauce for 25-40 mins, constantly stirring and adding water if required.
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