Ingredients Jump to Instructions ↓

  1. Splash olive oil (for frying)

  2. 10 good sized fresh tomatoes, roughly chopped

  3. 2 onions, sliced

  4. 6-8 cloves garlic, finely chopped

  5. Generous splash good quality red wine

  6. 1 heaped tbsp dried basil

  7. 1 level tbsp demerera sugar

  8. Salt & freshly ground black pepper

  9. Splash water

  10. Handful fresh rocket leaves per person

  11. 1 heaped tbsp grated parmesan per person

  12. Handful pine nuts, lightly toasted under a hot grill

Instructions Jump to Ingredients ↑

  1. Fry the onions and garlic over a medium heat until softened but not brown. Add the tomatoes - including any juice and seeds from the chopping board - then stir well and bring to the boil. Turn down the heat and simmer for a few minutes. Add a good pinch of salt, lots of freshly grated black pepper, the dried basil, red wine, sugar and a splash of water. Cover and cook on a low heat, stirring regularly, for about an hour. Cook your pasta of choice as per the packet instructions. When done, stir a handful of fresh rocket and the toasted pine nuts (if using) into each portion, then top with the fresh tomato sauce and a spoonful of grated parmesan. Serve straight away on warmed plates. Simple; delicious!


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