Recipe by Jangomango
A delicious and simple tomato pasta sauce which I've been using for years and is the first one I taught my kids how to make. The fresh garlic at the end, uncooked, is what makes it really tasty. I hesitate to post it because the cream will curdle if the heat is too high. It sometimes takes a couple of times before you get the feel of how much heat it will take. It will still taste ok, but won't look really yummy. Do remember to dilute the paste with water first. Very important. All quantities are flexible. Substituting with milk or garlic powder will absolutely not work.
Top Review by P4
As LL Bunny said, very simple, very fresh, very fast. Followed the recipe to the letter, with one SMALL exception of using dried basil (it IS January!) but I added it at the beginning so the flavor could come through. Definitely stick with 1-2 cloves of garlic! I am usually very generous with it, but since it was fresh and added at the end I decided to be cautious - good thing. It added a nice bite (very pleasant) to the sauce. I could see this being an easy sauce to teach the children. I will definitely make this again. I always have these ingredients on hand and it's fast going. Husband loved this - said it was great, and would be good over canneloni, as well.
- 1 can tomato paste, mixed with about
- 2 -3 tablespoons water
- 1 -2 tablespoon olive oil
- 3 -5 tablespoons cream
- 1 -2 clove crushed garlic
- fresh ground black pepper
- chopped fresh basil or other fresh herb
Directions See How It's Made
- Heat a saute pan on medium heat.
- Pour in the olive oil.
- Stir the tomato paste gently into the oil.
- It may not completely mix just yet.
- (Don't get the heat too high).
- Add the cream and stir into the tomato mixture.
- Heat it gently so that it almost starts to simmer.
- At this point it is done.
- Add the crushed garlic and fresh ground pepper.
- Serve immediately over or in your pasta, and garnish with lots of fresh chopped basil.