Prep 5 mins
Cook 5 mins
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.
- 1 can tomato paste, mixed with about
- 29.58-44.37 ml water
- 14.79-29.58 ml olive oil
- 44.37-73.94 ml cream
- 1-2 clove crushed garlic
- fresh ground black pepper
- chopped fresh basil or other fresh herb
- 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.
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.
The first time I made this I used Greek yoghurt instead of cream, parsley instead of basil and was generous with the garlic. More is not better however as the raw garlic really does have a bite. The second time I used cream which gives it a softer edge, used only one clove of garlic which was perfect and used a little bush tomato sauce to replace the water and a little tomato puree. As a result I am upgrading my 4 stars to a 5 stars. In fact if I could add another star I would. My toddler loved this latest version. And seeing that smiling face covered in pasta sauce made me very happy indeed as she is going through a picky phase. It may be a very simple, very quick recipe but it is much more complex than you think. A keeper and one to play around with.
Fast and easy. Easily adaptable for whatever the chef's preference. I chopped up 3 fat Roma's and added them to the sauce to freshen up the flavor. I also added a lot more garlic as I was using jarred and more cream as well. Topped with fresh basil. Delish!