Ingredients:
Italian San Marzano or Piccadilly Tomatoes x 1kg
Italian can plum tomatoes x 1 can (optional - if you prefer the tomato paste to be more wet, adding can tomatoes will help)
onion x 1 - minced
garlic slice - 2 tbsp
basil for cooking and garnish
parmesan cheese - grated
olive oil
Pasta of your choice
1 bowl of sliced garlic
How to Make:
1. De-skin and de-seed the tomatoes first. You can do it by boiling a pot of water, cut a cross at the skin of the tomatoes, drop them to the boiling water for 1 min. Take them out and place to ice water. The skin will be easily peeled off at this stage. Remove all skin, mince the flesh of the tomatoes discarding all seeds and juice. After mincing the tomatoes, you can put them on a strainer so extra juice can be discarded.
2. Mince the can tomatoes and drain on strainer to remove extra juice.
3. Heat up a pan with olive oil, then fry the garlic slices until golden. Remove the garlic and save the oil in the pan sufficient to brown the minced onion.
4. Put minced onion onto to the pan with garlic oil and fry until soft, then add the minced fresh tomatoes and can tomatoes, stir fry until all combined. Season with salt and pepper and sugar to your liking. Then add the basil, turn heat to medium low and cook for 20 minutes.
5. Cook your pasta as per instructions on packet.
6. In a separate pan, heat up sufficient olive oil which will be used to coat the cooked pasta, then pan fried the sliced garlic until golden.
7. Drain pasta, mix it in the pan with garlic olive oil, then and place it nicely in a serving dish.
7. Add tomato paste on top on pasta, then a basil leave, grated parmesan cheese and drizzle olive oil on the side. For those who like fried garlic, you can add the fried garlic to the pasta too.
Serve and enjoy it with your favourite white wine!
