About this recipe:A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve over pasta with plenty of Parmesan cheese.
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (400g) tins tomatoes, chopped
1/4 teaspoon red chilli flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons sugar
30g basil leaves, torn into pieces
salt and ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:50min › Ready in:1hr
Heat the olive oil in a frying pan over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red chilli flakes, vinegar and sugar into the onion and garlic mixture; bring to the boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.