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Ingredients
- 60 ml (¼ cup) olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 × 400 g (14 oz) cans chopped tomatoes
- 1 tablespoon tomato paste (purée)
- bouquet garni
- 3 tablespoons torn basil leaves
- freshly grated Parmesan cheese, to serve (optional)
Method
1. Heat the oil in a deep frying pan and cook the onion over medium heat for 4–5 minutes, or until softened. Add the garlic and cook for 30 seconds before adding the tomato, tomato paste, bouquet garni and some salt and freshly ground black pepper. Reduce the heat to low and simmer for 15–20 minutes, or until the sauce thickens, stirring occasionally. Add the basil and, if the sauce is too tart, a pinch of sugar. Remove the bouquet garni.
2. Toss through the hot pasta and serve with grated Parmesan, if desired.
