Spuddy's Pasta in Home-made Tomato Sauce with Garlic, Olives & Capers
Over a year ago
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Ingredients
- 6 tbsp olive oil
- 12 cloves of garlic, crushed
- 1 tbsp basil stalks, chopped
- 1 red chilli, pierced
- 2 tins of whole peeled plum tomatoes
- Maldon Sea Salt
- Freshly ground black pepper
- 500g dried pasta (spaghetti, fusilli or penne)
- 1 large handful black pitted olives, sliced
- 4 tbsp salted capers, salt rubbed off
- Parmesan for grating
- 1 slosh red wine vinegar
Accompaniment
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Method
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1. Firstly, make the tomato sauce by heating two tbsp olive oil over a gentle heat and add four crushed cloves of garlic, the basil stalks and the whole red chilli. Cook gently for several minutes before adding the tins of plum tomatoes. Increase the heat, reducing again when the sauce begins to simmer. Season with Maldon Sea Salt and freshly ground black pepper. Simmer for thirty minutes. Once cooked, mash the tomatoes well with a fork and stir in a slosh of red wine vinegar.
2. Once the tomato sauce is cooked, add the dried pasta to a pan of rapidly boiling water and cook until al dente, roughly ten minutes.
3. While the pasta is cooking, heat four tbsp olive oil over a low heat and add eight crushed cloves of garlic and cook gently for several minutes. Add the olives, capers and four cups of the home-made tomato sauce. Mix well, increase the heat and bring to a simmer.
4. Drain the pasta once cooked and add to the hot sauce, toss well and divide between four large plates. Grate with parmesan and allow people to season with black pepper.
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