Tomato sauce.

[Piglet]

This is a top restaurant tomato sauce, its quick too.

 Put a glug of olive oil in a pan.  Add a good pinch of black pepper, and garlic.  I presume you know how to fry garlic.

Cut up a packet of good quality tomatoes in, big ones, or  about two pounds.   There will be a lot of bulk, dont worry.   Cook down till gloopy, like thick motor oil.  This can take up to 30 minutes.  At the end add basil, if you put it in too soon, you wont taste it.

Add to pasta.  A variation is to add streaky bacon at the start before the garlic. Fry till crisp.  Use about tree or four rashers.    Streaky bacon is bacon with a lot of fat, the taste is in the fat.  


Your welcome.

[Duchess]

I think I might be able to handle that.

[sally]

That is basically how I make my sauce too. I've been craving linguine with crab sauce. Since I'm doing a crab variation I'll also add some red wine and pepper flakes.

[BigMark]

That's Italian!

[Piglet]

That's Italian!

p.s, use a potato masher to break up the tomatoes.

[sally]

I have an immersion blender for that. I love that thing, I highly recommend them.

[Piglet]

I have an immersion blender for that. I love that thing, I highly recommend them.

After cooking the pasta add a good splash of the water in the sauce, the starch will make the sauce cling to the pasta, just a little though.  Never heard of an immersion blender.  The important thing is to cook down the toms, the water needs to evaporate.    Italian babushkas  would spend a day making this sauce, it can be done in 30 40 minutes.