Ingredients
1 tbsp olive oil
1 onion, chopped
1 small carrot, peeled & grated
1 clove garlic, crushed
1 x 400 g tins chopped tomatoes
1 tsp sundried tomato paste
1 tbsp tomato puree
small handful fresh basil leaves
1 to 2 tbsp double cream
dash of sugar
150 g shell pasta
1 onion, chopped
1 small carrot, peeled & grated
1 clove garlic, crushed
1 x 400 g tins chopped tomatoes
1 tsp sundried tomato paste
1 tbsp tomato puree
small handful fresh basil leaves
1 to 2 tbsp double cream
dash of sugar
150 g shell pasta
Method
- Heat the oil in a saucepan. Add the onion and carrot and fry for 5 minutes. Add the garlic and fry for 30 seconds.
- Meanwhile cook the pasta in lightly salted boiling water according to the packet instructions.
- When the onion and carrot are cooked add the tomatoes, tomato puree, sundried tomato paste and seasoning. Bring up to the boil, then simmer for 10 to 15 minutes.
- Add the basil, cream and dash of sugar (this takes away the acidity in the tomato sauce). Whiz until smooth using a hand blender. Drain the pasta and mix with the sauce.
