Recipe: Try this game-changing 10-minute pasta sauce

This sauce has naughty roots, too naughty to go into in any great detail here. But let’s just say it was favoured because it can be cooked in the middle of the night, using only cupboard ingredients, with little to no effort. You can knock this together in around 10 minutes flat, and the depth of flavour is really something else.

So you see there’s really no excuse to reach for that overpriced jar of pasta sauce in the supermarket. It’s probably full of sugar, it’s definitely packed with preservatives – and it really won’t taste as good as this game-changing, 10-minute pasta sauce you can make all by yourself.

The best part? It tastes amazing with raw zoodles, potentially even better than actual pasta. No, really…

INGREDIENTS

This 10 minute recipe creates enough for four portions of pasta or zoodles.

  • The finest organic olive oil you can afford or your cooking fat of preference
  • 1 white onion, finely chopped
  • 4 cloves of garlic, crushed or finely chopped
  • 3 salty anchovies from the jar (this kind)
  • 1 jar of chopped organic tomatoes
  • Seasoning: sea salt and pepper
  • Optional extras: Fresh basil, mozzarella or burrata, giant capers, parmesan

METHOD

  • First pre-heat your hob to the highest heat and splash a medium-sized pan with olive oil or whatever you are using.
  • If you are doing pasta, boil some water and cook accordingly. If you are doing raw zoodles, prepare them with your spiralizer.
  • When the olive oil is hot, add the chopped onion and garlic, sauté on a medium heat for 2 minutes.
  • Add the anchovies to the garlic + onion mixture. Stir regularly with a wooden spoon, and keep everything moving. Cook until onions are tender, and just about to brown.
  • Add your chopped tomatoes, stir everything together, add a big pinch of fine sea salt and a big pinch of chunky-ground pepper.
  • Keep the sauce cooking for up to ten minutes on a low heat. You want everything to be nicely mixed together, taste as cooking and add more seasoning if necessary, or more anchovies/garlic as you see fit.
  • Once the sauce is ready, transfer it to a mixing bowl and fill it with the pasta or zoodles. Add the sauce. Stir everything together so that the mixture coats the pasta evenly.
  • I recommend serving this with 3-4 giant capers per person, some torn up burrata cheese or mozzarella, and fresh basil. Sprinkle with extra parmesan and serve in preserve jars. Too cute. And too yum!

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Photography by Holly Hollywould

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