Sep 2, 2009
Actually iam not a big fan of red sauces. Pesto sauce and pasta aglio e olio are my favourite which is full of flavour and simple ingredients.Once i tasted pesto i never tried any other sauce. I am totally in love and committed to my pesto.
I guess the raw smell of the tomatoes is not very appetising for me i thought...
First time i tried out this recipe and surprisingly i liked it. Mainly because it is so simple and uncomplicated and surely didn't smell raw. Pasta with garlic bread ! Certainly a union made in heaven...
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
2 Tbsp chopped fresh basil
1 3/4 pound of fresh tomatoes, boiled ,peeled, seeded, and chopped
1 teaspoon passata
Salt and freshly ground black pepper to taste
1.Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot and parsley. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked well.
2. Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes. Add the passata and the basil. Season with salt and pepper to taste. Lower the heat and cook on slow flame for a good 20 to 30 mins.
3.Makes about 2 1/2 cups of sauce.