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
- 2 tbsp tomato paste
- 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 suggestion: ricotta, chilli flakes and olive oil
Instructions
- 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. Fry until fragrant, then add your additions if using.
- Once everything is smelling amazing, pour in the diluted tomato paste and allow this to cook fairly rapidly and reduce over 10 minutes.
- Meanwhile, bring a large pot of water to a rolling boil for the pasta. Salt generously and cook pasta according to package instructions.
- 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.
- Divide between bowls and serve with a dollop of ricotta, chilli flakes and a drizzle of olive oil.
