Mozzarella and Tomato Sauce for Pasta

By Al.E

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Tomato and mozzarella sticks

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Ingredients

Extra virgin olive oil
½ red onion, finely chopped
1 clove garlic, peeled and crushed
2 x 400g cans good-quality chopped tomatoes
1 tablespoon tomato purée .
Pinch of cayenne pepper
1 chicken or vegetable stock cube
2 x 100g balls mozzarella, drained
Parmesan cheese
1 bag washed baby spinach (about 235g)

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Put a saucepan on a medium heat, add some oil and the onion and cook until softened.

Step 2

Add the garlic to the onions, cook for a minute, then add the chopped tomatoes, tomato purée, cayenne pepper and stock cube. Mix all the ingredients together and simmer for 5-10 minutes.

Step 3

At the same time cook some pasta in a large pan of boiling water (100-150g per person).

Step 4

Tear the mozzarella into the tomato sauce, add a few gratings of parmesan and the spinach.

Step 5

Drain the pasta, reserving a little of the cooking water, and mix in with the sauce. The moisture from the pasta will help wilt down the spinach. Add a splash of the cooking water if it appears a little dry.

Step 6

Season to taste, then serve with a drizzle of extra virgin olive oil and a little more grated parmesan on top.

The basic tomato sauce (Steps 1 and 2) is a great recipe to make in large quantities and keep in your freezer. You can pull it out and heat immediately from frozen then eat as is with pasta, or add lots of other ingredients to transform it into lots of different pasta sauces. For example, capers and anchovies make a puttanesca or crispy pancetta and some chilli will give you a fiery arrabbiata