How to make a simple pasta sauce

A basic tomato sauce is a cornerstone of many Italian dishes – it can easily be adapted with seafood, meat or vegetables – and enjoyed with many types of pasta.

Method:

The quality of the tomatoes used makes a real difference to an Italian tomato sauce. Starting with the best quality, authentic ingredients will give a superior end result to dishes.

Many chefs use tinned tomatoes rather than fresh to create their sauces, because of the intense flavour. And for convenience they can be stored and used at any time of the year, regardless of seasonality.

Finely dice 2 medium sized onions and 2 cloves of garlic.

Add 2 tablespoons of Napolina Olive Oil to a large pan.

Add the onions and garlic and gently fry for 10 minutes until soft.

Mix well and season with salt and pepper.

Add 2 cans of Napolina Plum Tomatoes or Passata and 1 tablespoons of Napolina Double Concentrate Tomato Purée.

Simmer the tomato mixture for 15 minutes stirring occasionally and break down any larger tomato pieces with the back of a spoon or fork.

Chop a handful of basil leaves, add to the sauce and simmer for 1 more minute.

Add to your pasta and serve with grated Parmesan cheese.