I am a self-confessed pasta addict. I would eat it every day if I could. I love trying out different pasta recipes but this classic tomato pasta made with blended garlic, basil and onion is so easy and tasty it is a regular in our house.
I would usually go for a creamy pasta over a tomato-based sauce but when I went to Italy I couldn’t believe how nice their tomato sauces were. They were so fresh tasting and light I ended up eating pasta pomodoro everywhere we went. I have had some horrible thick and gloopy ready-made sauces in the past, and they really do classic, well flavoured tomato pasta an injustice.
I promise when you try this you won’t be going back to jars of sauce. Convenience is no excuse because you can whip it up almost as quickly as you could heat up a jar sauce.
My fussy toddler wolfed this down and asked for seconds too, the best testimonial I could ask for!
10 cherry tomatoes
small handful fresh basil leaves
2 cloves of garlic
glug of olive oil
half an onion (I used a red onion)
400g tin chopped tomatoes
1 teaspoon sugar
1. Finely slice the onion and garlic and chop the cherry tomatoes in half. Add to a baking dish along with the basil and a good glug of olive oil.
2. Cook in the oven on 210* (fan 200) for 10-15 mins, until the onions are soft and cooked.
3. Add the tin of chopped tomatoes to a pan and warm through. Add a teaspoon of sugar to take the bitternesss off the tomatoes.
4. Add the cooked tomato / onion mix and blend it (with a stick blender or in a jug blender). Season with salt and pepper.
5. Add to your cooked pasta and mix well.
6. Top with a sprinkling of cheese if you like and enjoy!