Quick and easy tomato pasta sauce

    20 min

    An incredibly simple pasta sauce, which takes less than 20 minutes to make. Feel free to add whatever you fancy to it. Serve over freshly cooked pasta.

    72 people made this

    Serves: 6 

    • 2 tablespoons extra-virgin olive oil
    • 160g diced onion
    • 4 cloves garlic, chopped
    • 800g passata
    • 2 teaspoons crushed chillies
    • 2 teaspoons dried Italian herbs
    • salt to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the olive oil in a large frying pan over medium-high heat. Saute the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, crushed chillies and herbs. Season with salt. Cook until completely heated, another 2 to 3 minutes.

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    Reviews in English (44)


    Delicious! I used half the chilli in the recipe and it was still a bit too spicy for the children so I added some yoghurt to theirs.  -  04 Sep 2017


    This was my first attempt at homemade marinara. I used a 10oz. can crushed tomatoes and 1 can rotel, I pureed the rotel. I did tweak the seasonings a bit! My bf thought it was too runny so I will add tomato paste next time.  -  10 Aug 2008  (Review from Allrecipes US | Canada)


    I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!  -  15 May 2009  (Review from Allrecipes US | Canada)