About this recipe:Our favourite - and simplest - fresh sauce for pasta. They say that necessity is the mother of invention, and we came up with this scrumptious recipe 'specially for tomato season, after we discovered that planting all your tomatoes at the same time results in an awful lot of fresh tomatoes at once! This is a quick and easy way to use up a few, and it keeps brilliantly. Everyone we know is still going to get tomato chutney for Christmas this year, though. . .
1 1/2 teaspooons grated Parmesan cheese per person
1 handful pine nuts, lightly toasted under a hot grill (optional)
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Fry the onions and garlic in oil over a medium heat until softened but not brown. Add the tomatoes - including any juice and seeds from the chopping board - then stir well and bring to the boil. Turn down the heat and simmer for a few minutes.
Add a good pinch of salt, lots of freshly grated black pepper, the dried basil, red wine, sugar and a splash of water. Cover and cook on a low heat, stirring regularly, for about an hour.
Cook your pasta of choice as per the packet instructions. When done, stir a handful of fresh rocket and the toasted pine nuts (if using) into each portion, then top with the fresh tomato sauce and a spoonful of grated Parmesan. Serve straight away on warmed plates. Simple; delicious!
You can make this sauce ahead of time and it'll keep (and get even better) for a day or two in the fridge.
Make plenty of extra batches and freeze them individually. They make super quick weekday meals and are perfect for unexpected lunch guests!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.