Tomato Basil Pasta Sauce

    1 hour 10 min

    This is a delicious sauce that's packed full of flavour. The sauce is freezer friendly, so make big batches when fresh basil is in-season. It goes perfectly with pasta and a grating of Parmesan cheese.

    120 people made this

    Makes: 4 

    • 3 tablespoons extra virgin olive oil
    • 3 cloves garlic, sliced
    • 450g passata
    • 125ml red wine
    • 125ml water
    • 1 teaspoon salt
    • 1 teaspoon caster sugar
    • 6 fresh basil leaves, torn

    Prep:10min  ›  Cook:25min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Heat oil in a large non-stick frying pan over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat.
    2. Allow pan to cool and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to the boil.
    3. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

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    Reviews in English (125)


    very nice basic marinara. I didn't have fresh basil so used 1 tsp. of dried. Also added some fresh chopped parsley and 1 more clove of garlic, as I love garlic flavor. This had a nice fresh taste. The only thing I would do differently next time would be to use much less EVOO..maybe 1 tbsp. is all that is needed. I found the extra was just floating around on top but it didn't taste 'greasy' though. I would also double the recipe. After I let it cook down to the consistency that I like (on the thicker side) it was enough for 3 people which was fine. Very nice. thanks for the quick and easy recipe. It is amazing how flavorful this was with such few ingredients. I used a sangria(was all I had) and the extra sweetness I think helped so it was not tart at all.  -  01 Apr 2006  (Review from Allrecipes US | Canada)


    Great marinara sauce! I cut down on the oil and added a 6 oz. can of tomato paste. I like my sauces a little bit thicker. This went great over angel hair pasta.  -  18 May 2010  (Review from Allrecipes US | Canada)


    Very very good. I served it with spaghetti. The reason I gave it a five is b/c it had so much flavor. I added some garlic powder and I left out the half cup of water. I thought it would make it to runny. Mine turned out great. I froze the leftovers for next time. Great recipe.  -  13 Feb 2007  (Review from Allrecipes US | Canada)