Tomato paste sauce

Jump to the recipe

Yes, really. That stuff that comes in a tube or small can can be used to make a sauce all on its own. Ok, not entirely on its own, it does need the help of water to dilute it before you then reduce it to a sauce consistency. Sure, it might seem counter-intuitive to dilute a concentrated version of tomato, to then cook it back down to more of a concentrated version once again, but I’m telling you this is truly a fantastic recipe to have in your arsenal for times when you want to make a quick and delicious tomato sauce but surprise-surprise, all you can find it your pantry is a little tube of tomato paste.

I like to start by frying off a little bit of garlic, and I more often than not add some sobrasada (a chorizo paste) or ‘nduja - something to add a little bit of extra pizazz - but this is not essential at all. You can really play with this recipe, adding lots of different things to the sauce like sausage meat, tuna, some anchovies - the works! However, it’s equally lovely kept simple.

Consider the below recipe as a base and enjoy trying out a few things :)

---

Tomato Paste Sauce

Serves 2

Ingredients 

• 200g pasta of choice - I used ricciarelle here

• 2 tbsp tomato paste

• 300ml hot water

• Olive oil

• 2-3 garlic cloves, finely sliced

• Optional addition: a couple of tablespoons of sobrasada (used in this recipe), ‘nduja, sausage meat, some chilli flakes, tuna - etc etc the world is your oyster here!

• Serving suggestion: ricotta, chilli flakes and olive oil

Method

1. Combine the tomato paste and hot water and stir to dissolve. Set aside.

2. Heat a couple of tablespoons of olive oil in a large pan (big enough to toss your pasta in later), and add the sliced garlic. Fry until fragrant, then add your additions if using.

3. Once everything is smelling amazing, pour in the diluted tomato paste and allow this to cook fairly rapidly and reduce over 10 minutes.

4. Meanwhile, bring a large pot of water to a rolling boil for the pasta. Salt generously and cook pasta according to package instructions.

5. Just before it’s al dente, add directly to the tomato sauce with lashings of pasta water, and continue to cook in the sauce momentarily - toss and swirl to marry.

6. Divide between bowls and serve with a dollop of ricotta, chilli flakes and a drizzle of olive oil.