Quick n' Easy Pasta Sauce
Never buy a jar of Dolmio again, mostly because it's mainly just a jar of sugar and salt that one time looked at a tomato, but also because making it yourself is easy, and rewarding, and cheaper, and better for you. There are only pluses! You can make it as you cook your pasta so it really doesn't take any additional time either, plus you can always make a big batch and it will keep in the fridge for 2 weeks.
1 tin of whole plum tomatoes
1 tbsp of tomato puree
Heat large deep frying pan to a medium heat. Not a saucepan
Add 2 tablespoons of olive oil.
Add 2 cloves of whole garlic. Or 1 clove of grated. Stir and heat until it has a little colour, be careful not to burn it.
Add in a tablespoon of tomato puree, and cook for a couple minutes, whilst stirring around the pan.
Using a food processor or moulie, blitz up a tin of tomatoes, then add to the pan. If you don't have either of these, you could just add them to the pan and use the back of the spoon to smush them.
Once your tomatoes are smooth and in the pan, stir well and add a generous pinch of salt.
Reduce to a low-medium heat and leave to cook down for 10-15 minutes, stirring occasionally.
The sauce is done once it's reduced by about a third, it should coat the back of the spoon. If you've over-reduced it doesn't worry, you can add a little of the pasta water to loosen.
When serving, add the pasta to your sauce and stir through, making sure to fully coat each piece.
Add fresh basil a minute before you plate up. If using dried basil this can be added much earlier.