The World’s Richest Tomato Sauce
Serves 4/6 - takes 20 mins.
Sure the basic marinara sauce works ok, but this is next level. Puree it for any dish that works with tomato sauce. I even use it as ketchup with my kids!
1 box of linguine or fettuccine (700/800g)
1 garlic clove, rough chopped
½ white onion, rough chopped
1 medium red pepper, thinly sliced
½ cup sundried tomatoes, rough chopped
4 anchovy filets (not essential)
1 Tbsp. capers
1 tin whole peeled tomatoes (28 oz – 794g)
100g grated Parmesan
1 cup basil, rough chopped
In a large heavy base fry pan on med/high heat add a good splash of olive oil, add garlic, onion, sundried tomato’s, red pepper, anchovies and capers (don't add salt). Sauté until onions and garlic brown off (be careful not to burn them though). Add tinned tomatoes, crush tomatoes in your hand as you add them to the pan. Reduce heat to medium and simmer/reduce for 10 mins. Add a splash of pasta water if sauce reduces too much.
Meanwhile cook pasta in well salted water. Strain water from pasta (save a little pasta water for the sauce if required).
Hand blend sauce in the pan, or use a blender. I like to keep mine a little chunky but feel free to puree if you prefer. Check seasoning. Add sauce back to your pan and toss in pasta. Serve with basil, Parmesan and a drizzle of good quality olive oil, I also like a few chilli flakes (to taste).
*TIP - I'll often double this up and use the sauce as a condiment for roasted chicken, and, as I mentioned a substitute as ketchup for the kids.