SIMMERED TOMATO - Pasta - Recipes

SLOW COOK - SERVES 4

4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
2 - 14oz (4OOg ) cans plum tomatoes, chopped
salt, black pepper
1 lb (500g) dried pasta
freshly grated parmesan to serve, optional

Place oil, onion, garlic, and tomatoes in a heavy based pot. Bring To a fast simmer over medium heat. Turn heat to low and simmer gently, stirring occasionally, until thick and deep red, 30-40 minutes. If the sauce becomes too dry and starts to stick, add a few tablespoons of water. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Strands and tubes - spaghettini, spaghetti, penne, rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate. If making variations with cream, add cream just before serving.

VARIATIONS

SIMMERED TOMATO WITH RED WINE AND ROSEMARY
Add 1/2 cup (125ml) red wine and 2 tsp finely chopped fresh rosemary with the onion, garlic, and tomatoes to the pot. Cook and serve as directed.
SIMMERED TOMATO WITH AROMATICS
Add 1 finely chopped celery stalk and 1 finely chopped small carrot with the onion, garlic, and tomatoes to the pan. Cook and serve as directed.
SIMMERED TOMATO WITH CINNAMON AND BAY
Add 1/4 tsp cinnamon and 5 dry or 10 fresh bay leaves with the onion, garlic, and tomatoes to the pan. Cook and serve as directed, removing the bay leaves before serving.
SIMMERED TOMATO WITH CREAM
Omit oil. Cook sauce as directed. Transfer to food processor; pulse until smooth. Return to pan over medium heat. Stir in 1/2 cup (125ml) heavy cream and cook until hot through, 1-2 minutes. Serve as directed.
SIMMERED TOMATO WITH VODKA
Omit oil. Cook sauce as directed. Transfer To food processor; pulse until smooth. Return to the pan over medium heat. Add 3 tbsp vodka and simmer rapidly to evaporate alcohol, 2 minutes. Stir in 1/2 cup (125m) heavy cream and 2 tbsp (30g) butter and cook until hot through, 1-2 minutes. Serve as directed.