Easy Tomato Paste Pasta Sauce
A proper pantry pasta sauce - using concentrated tomato paste to make a wonderful, flavoursome tomato sauce that's versatile and can be paired with pretty much anything.
Ingredients
- 200 g pasta of choice I used ricciarelle here
- 4 tbsp tomato paste approx 45g
- 300 ml hot water
- Olive oil
- 2-3 garlic cloves finely sliced
- Optional additions A couple of tablespoons of sobrasada (chorizo) paste like I used in this recipe, ‘nduja, sausage meat, some chilli flakes, tuna – etc etc the world is your oyster here!
- Serving suggestions ricotta, olive oil, black pepper, maybe some chilli flakes!
Instructions
- Bring a large pot of generously salted water to a rolling boil for the pasta
- Combine the tomato paste and hot water and stir to dissolve. Set aside.
- 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. Place over a medium heat and gently sauté until the garlic is starting to become fragrant.
- Pour in the diluted tomato paste and allow this to cook rapidly over a medium/high heat, allowing it to reduce over 10 minutes.
- Season with salt - I add about 1 tsp of salt flakes but this is totally subjective - taste for yourself and decide.
- This is the perfect time to get your pasta cooking - according to packet instructions.
- 2-3 minutes before the pasta is done cooking, add it directly to the sauce and allow it to finish cooking in there. This will ensure your pasta is perfectly al dente, but also help thicken the sauce. Toss, swirl and agitate the pan to marry it all together.
- Divide between bowls and serve!
If you're adding any extras to the sauce, add them now!
