Pasta with tomato sauce and cheese is an all too familiar request in most family households and this dependable dish will soon be your new go-to for tantrum-free tea times.
Ingredients
4 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
250g tagliatelle pasta
1kg ripe red tomatoes
3 tbsp fresh basil, chopped
1 tbsp balsamic vinegar
A dash of sugar (optional)
30g Parmesan, grated (or vegetarian/dairy-free alternative)
1 large onion, finely chopped
3 cloves garlic, crushed
250g tagliatelle pasta
1kg ripe red tomatoes
3 tbsp fresh basil, chopped
1 tbsp balsamic vinegar
A dash of sugar (optional)
30g Parmesan, grated (or vegetarian/dairy-free alternative)
Method
- Heat 2 tbsp of oil in a deep frying pan. Add the onion and fry until soft. Add the garlic.
- Bring a saucepan of water up to the boil. Make a cross in the skin of the tomatoes, then put into the boiling water for about 30 seconds. Remove from the water and peel off the skins. Remove the seeds and roughly chop the fresh tomatoes.
- Cook the pasta in boiling salted water according to the packet instructions. Reserve 100ml of water before draining.
- Add the tomatoes, basil, vinegar and sugar and the remaining oil to the frying pan.
- Gently simmer for 2 minutes until the tomatoes are just starting to soften. Add the pasta, season and toss together. Add a little pasta water if the sauce is too thick. Finally add the Parmesan cheese.
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