A simple pasta supper for me and P tonight, having been reminded today of the loveliness of authentic Italian food – albeit in sad circumstances. Finished with masses of Parmesan, black pepper, and olive oil from posh housemate P’s very own Italian groves.
Angela Hartnett’s basic tomato sauce
Makes 4-6 portions
4 tbsp olive oil, plus extra for drizzling
an onion, finely chopped
2 x 400g cans tomatoes
a garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary
Heat the olive oil in a pan over a medium heat. Add the onion and cook until softened. Add the garlic, tomatoes (having drained them of some of their juice), tomato purée, sugar and rosemary. Lower the heat and simmer for 25-35 minutes, until the sauce is thick and jam-like in consistency. Remove the rosemary spring and finish with a drizzle of olive oil.