NINA ZENOVYA
1. Set a frying pan to a low heat and add the olive oil. Peel and slice the garlic, then add to the pan and cook gently for 2 minutes or so (don't let it take any colour).
2. Add the cherry tomatoes, increase the heat and stir.
3. Pour in the boiling water and tomato puree, together with a pinch of Maldon salt. Bring up to a simmer, then put the lid on and allow to cook, stirring occasionally. Remove the lid if you think it looks too watery, to allow some of the liquid to evaporate.
4. In the meantime, cook the pasta in well salted, boiling water. It should take the same amount of time to cook the pasta as for the sauce to come together.
5. When the pasta is just al dente, drain and reserve a little of its cooking water.
6. Stir the pasta through the sauce (the tomatoes should have broken down now), add the starchy cooking water together with a little butter.
7. Serve with parmesan and fresh oregano, or whichever appropriate fresh herb you have in the fridge.
Simple Tomato Pasta Sauce
SERVES:
2 hungry souls
250g de Cecco linguine pasta
350g heritage cherry tomatoes
2 cloves of garlic
1 1/1 tbsp tomato purée
1 tbsp olive oil
2 tbsp boiling water
A little butter, to finish
Parmesan & fresh oregano to serve
You can use any tomato for this really, just adjust the cooking time until they have softened.
Find the YouTube link to this recipe here: https://youtu.be/MaQ8Qh_vuww
