Classic Tomato Sauce with Linguine and Pecorino
Serves 2 Preparation Time - 20 mins Cook - 20 mins _____________________________________________________________________
Ingredients 300g tomatoes - skins taken off and roughly chopped 1 tbsp olive oil 1/2 small onion peeled and finely chopped 1 garlic cloves peeled and crushed 1 tsp caster sugar 1 tbsp tomato purĂŠe 1dessert spoon sun-blush tomatoes, chopped 25g grated pecorino Salt & pepper to taste Fresh basil
Method 1. Heat the olive oil in a saucepan over a medium heat and sautĂŠ the chopped onion and crushed garlic for 5 mins, until soft but not coloured. 2. Stir in the chopped tomatoes, sun blush tomatoes, purĂŠe and sugar. Bring to the boil and then turn the heat down and simmer for 15-20 mins. Let it cool for 10mins and then sieve. Add salt and pepper to taste and chopped fresh basil. 3. Heat a pan of salted water, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Dish the pasta onto plates and sprinkle with the remaining pecorino. Serve with garlic bread. 4. Recipe Variation: fry some smoky bacon or cubes of pancetta. Add a whole red chilli. Cook for 8-10 mins until sizzling and golden all over. Remove the chilli and add the bacon to the tomato sauce and bring to the
boil.
Garlic Bread 1 small French stick 30g softened butter 2 cloves of garlic, crushed
Method 1. With a bread knife slice the French stick at 5cm intervals. Only cut 3/4 of the way through each slice. 2. In a small bowl combine the garlic with the butter. Using a butter knife, butter between each slice of bread. Wrap the French stick in foil and put on a baking tray. Bake in the oven at 180C for 10 mins.