A firm favourite in my household, I’ve been making this dish for over twenty years. It’s also the one my friend Jules likes to have when she comes round for dinner.
The key to making this dish is to cook the tomatoes for twenty to thirty minutes, until they start to separate from the oil, as this intensifies the sweetness of flavour. I also think it’s worth spending a little more on a good brand of tinned tomatoes, as you will find there are more tomatoes and the juice is thicker (I like Cirio).
As we prefer a little spice in our meals, I have included a chopped fresh chilli in the recipe; if you prefer a milder flavour, or if you’re making it for younger children, then you can make it without, or simply remove the seeds to lessen the heat.
The combination of tomatoes, garlic, basil and cream are a match made in heaven and I like to serve it with garlic bread and a simple rocket and parmesan salad.
Serves 4.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 fresh red chilli (optional), finely chopped or deseeded as preferred
- 400g tinned tomatoes
- 150ml double or whipping cream
- a handful of chopped fresh herbs such as basil or parsley
- salt and pepper
- 300g dried pasta shapes
Method
- Heat the oil in a large pan or wok, add the garlic and chilli (if using) and cook for 2 minutes.
- Stir in the tomatoes, bring to the boil and simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking. The sauce is ready when you can see the oil separating on top.
- Add the cream, bring slowly to the boil again and simmer until slightly thickened.
- Stir in the herbs, taste and season well.
- In the meantime, cook the pasta in plenty of boiling water, according to packet instructions.
- When the pasta is cooked, drain well and add into the sauce.
- Serve with grated parmesan and top with a sprinkling of chopped fresh herbs.