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make a tamate pasta sauc
Food Editor Gregor McMaster cooks a classic tomato sauce
for pasta that also makes a
great base for other tasty dishes
The secret to achieving a deeply delicious sauce is to fry the onions very gently to release
their sweetness, then use a low cooking heat to concentrate and combine the flavours.
1 Heat 2tbsp rapeseed oil
a pan over a low setting. Add
1 small onion, finely chopped,
2tsp dried mixed herbs and cook
for 1 min, stirring continuously.
Add 1tsp balsamic or red wine
vinegar and a 400g tin Extra
Special Pomodorini Cherry
shly ground black
3 Season wi
pepper. Increase the heat until the
sauce simmers gently, then reduce
the heat and cook for 20 mins,
stirring occasionally, until the sauce
has thickened slightly and the
cherry tomatoes have burst open
and cook for 5 mins until softened
but not browned, stirring often
Add 1 clove garlic, crushed,
and cook for a further 1 min
Tomatoes and stir to combine.
For more great recipes using this
classic tomato sauce, including
tasty shakshuka, go to
to the pan with 1 batch of heated
Turning your tomato sauce
into a tasty pasta dish
takes a matter of minutes
tomato sauce (see recipe, above)
Stir to combine then simmer
for 3 mins. Divide the spaghetti and
and a few simple ingredients
sauce between 4 individual bowls.
SERVES 4 READY IN 35 MINS
Top with 50g Parmesan, shaved,
PRICE PER SERVING 66p
a small handful of basil leaves and
some freshly ground black pepper.
Serve with garlic bread.
Heat a large pan of water until
boiling. Add 300g spaghetti, stir
and return to the boil. Simmer
uncovered, for 10 mins. Carefully
drain in a colander and return
Each 35ig serving contars
1,777k 11.6g 3.2g 7.4g 0.21g
17% 16% 8 %
Tynicalenerny values ner 100 506 /wal
64 I ASDAGOODLIVING.Co.UK
Photographs: Toby Scott. Styling: Sarah Birks. Food styling: Lorna Brash