This simple recipe for tomato and basil pasta sauce uses storecupboard ingredients, including basil-infused Italian olive oil, and is ready in under 10 minutes! Serve with your favourite pasta and toppings, and enter our giveaway to win 3 x 250 ml tins of flavoured extra virgin olive oil from Pomora!
A bowl of hot pasta in tomato sauce is one of those perfect, nostalgic comfort foods, to me. I grew up living off spaghetti with Ragu sauce, sprinkled liberally in that fake Parmesan cheese (remember that stuff, it was kept in the cupboard?!). Best dinner, ever.
Now, I find it’s cheaper (and tastier) to make my own sauce. I stock up on jars of passata rustica at the supermarket when I find them on offer (35p per jar!) and it takes just a matter of minutes to transform them into a delicious pasta sauce. Perfect for those busy midweek meals when I can’t be bothered to cook.
Regular readers to my blog will be familiar with the Pomora badge in my sidebar – it’s been there for a good few years now. Pomora is a small Italian olive oil company where, in exchange for ‘adopting’ an olive tree with a quarterly subscription, you receive twelve tins of olive oil throughout the year.
My olive oil comes from Antonio’s olive groves in Campania, and I’ve just received the autumn delivery of flavoured oils – basil-infused, garlic-infused and the gorgeous white truffle flavour.
It is the basil-infused olive oil that is the star of this recipe.
INGREDIENTS FOR TOMATO AND BASIL PASTA SAUCE
- passata rustica (sieved tomatoes)
- garlic – lots of fresh garlic, but you can use lazy garlic too if that’s all you have
- olive oil (to cook)
- basil-infused olive oil (to add at the end) – or add a big handful of fresh basil leaves along with a glug of extra virgin olive oil
- fusilli pasta, to serve (my kids call this ‘normal pasta’)
- sea salt, to add to the pasta water for cooking
HOW TO MAKE TOMATO AND BASIL PASTA SAUCE
Step 1: heat olive oil in a small saucepan
Step 2: add the chopped or crushed garlic. Cook for one minute, until fragrant.
Step 3: add passata rustica (sieved tomatoes) – I look out for bottles of this on offer in the supermarket – often 35p a bottle.
Step 4: bring to a simmer.
Step 5: remove from the heat and stir in a few spoonfuls of basil-infused olive oil or some extra virgin olive oil and a handful of torn, fresh basil leaves.
Step 6: pour over cooked pasta, top as desired and enjoy!
This basic tomato sauce in a bowl of fusilli (aka “normal pasta”) is my children’s favourite go-to comfort food. Sometimes I jazz it up with a sprinkling of dried oregano added along with the garlic, or I use regular olive oil at the end and add a generous handful or two of torn basil leaves. Sometimes I add capers, anchovies and kalamata olives to make spaghetti puttanesca.
It’s an incredibly versatile base too. You could leave it to simmer and thicken for an hour or so to make pizza sauce, or throw in some overripe tomatoes and freeze the sauce for use at a later date.
How do you like your tomato sauce? Let me know in the comments!
| Servings | Prep Time | Cook Time |
| 2servings | 5minutes | 5minutes |
| Servings | Prep Time |
| 2servings | 5minutes |
| Cook Time |
| 5minutes |
- for the tomato and basil pasta sauce
- 4 tbsp olive oil
- 4 garlic cloves crushed or finely chopped
- 350 ml passata rustica
- 2 tbsp basil-infused olive oil (I use Pomora)
- to cook the pasta
- 160 grams dried fusilli pasta or your favourite pasta
- 1.5 tsp sea salt
- 2 litres water
- toppings
- freshly ground black pepper
- Parmesan cheese grated, or Cheddar (as pictured, DD's favourite)
- chilli infused olive oil (my favourite)
|
Ingredients
Servings: servings
Units:
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- Bring a pan of water to the boil. Add salt and pasta. Stir, and set timer according to packet instructions - between 8-11 minutes, usually, depending on the type of pasta.
- Heat olive oil in small saucepan. Add the garlic and saute until fragrant, about one minute.
- Stir in the passata rustica and bring to a simmer. Cook for a few minutes.
- Remove from the heat, stir in the basil-infused olive oil.
- Serve with your favourite pasta and toppings.
You don't need to add salt or pepper to this sauce, as you add salt when cooking the pasta (the way the Italians do!), and you add freshly ground black pepper to your individual serving along with your other toppings.
Top with grated Parmesan, Grana Padano or Cheddar cheese (this is the way my daughter likes it!). I like mine with a good drizzle of Pomora chilli-infused olive oil and plenty of freshly ground black pepper.
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POMORA OLIVE OIL GIVEAWAY
Pomora have kindly offered my UK readers the chance to win a shipment of 3 x 250 ml tins of flavoured extra virgin olive oil worth £39! To enter, simply fill out the Rafflecopter entry form below!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pomora. The prize is to win a shipment of 3 x 250 ml tins of flavoured extra virgin olive oil worth £39. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 22 October 2018 (GMT) and the winner will be announced shortly afterwards.
Don’t forget to check out our other giveaways!
Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
This is not a paid post, although Pomora links are affiliate links, and if you click through them and adopt an olive tree we will earn a small commission. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen, share recipe stories, and eat good food!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Suzanne says
Hi Elizabeth, I am really loving your blog. I recently listened to your interview with Sheila Dillon on The BBC Food Programme in her series on Shetland. It was really fascinating. I’m definitely visiting Shetland sometime. I am also a Canadian, originally from Toronto but lived in Halifax 1998-2004. I remember the Health Food Store that you worked at, as I would shop there occasionally. We’re in Ottawa now and enjoying this area too. Good luck with your blog…recipes and photos are amazing! (p.s. you don’t have to print all of this, I just wanted to say Hi) Suzanne
Elizabeth says
Aw thank you! Hi back! 😀 I bet I served you at the health foods shop at that time – I was the redhead! I left in March 1999.
Diana says
Sounds lovely 🙂
Lynne O'Connor says
What a great alternative when I’m out of fresh basil. I love quick pasta sauces like this one
Chirag Patel says
sounds lovely use as salad dressings
Joanne austin says
Dish sounds yummy. I would use the oil to make a Melanzane parmigiana
Jackie says
Sounds lovely
Debbie W says
Perfect. In fact so perfect I’m actually craving some now. Thanks for a great, easy recipe- ideal for me as I often try to over complicate things.
alisa moore says
The recipe sounds tasty but easy. I like the idea of the flavoured oil, would be good for dressings and drizzling over meals to serve
Angela Sandhu says
Sounds lovely-olive oil on my salads would be great
lorraine kirk says
This recipe looks really simple and easy to do which makes it a good ‘go to’ meal after school. I have never cooked with infused oil but perhaps it’s time to give it a go.
Cathryn Crawshaw says
sounds yummy would love to use it in some pasta dishes
shirley giles says
Love the recipe! i would use this lovely oil for dressings, and pasta dishes
joanne casey says
The recipe sounds fabulous! I’ve never tried flavoured oil before so I’d have to experiment! I’m sure it would be great with lots of pasta dishes and salads
kat macfarlane says
Recipe is great. I’d love to bake some delicious bread and dip it in the oil for maximum flavour.
Emma Davison says
Sounds nice. I’d use it to make pasta bake with tomatoes from the greenhouse.
amanda greensmith says
the dish looks really tasty i use olive oil a lot in cooking x
ellie spider says
I’ve used garlic and chili infused oil for home made crutons 🙂 I think it would be good for stir frys a wel
Louise A says
Although personally I am not a great pasta fan my husband loves it so I cook it regularly. The recipe looks delish and I haven’t tried a flavoured olive oil before so would be interested to give it a go.
ADEINNE TONNER says
I think this recipe sounds beautiful and i think i would use the oil in a simple pasta dish
Fiona Mallard says
I love this recipe, it’s so simple and sounds delicious! I’d use flavoured oils to add extra flavour to meals using those herbs
Sarah Lee says
It looks really good, i’d like to give it a try. I would use it with bread and balsamic vinegar
Kay Broomfield says
Sounds lovely and as I’m vegetarian I always like to expand my recipe repertoire. I’d definitely add the kalamata olives too!
susan hoggett says
the recipe sounds great and I love italian food so I’d use this in al my dishes
Iris says
Looks very delicious. I love flavoured oils in my salad dressings
Milly Youngman says
I’d use it in a Pesto and Goat’s Cheese Linguine for an extra layer of taste!
melanie stirling says
This looks really tasty. I would use it in all my pasta recipes and as a salad dressing.
Kelly Lee says
Looks yummy, quick and easy, my sort of food, plus the kifs love any sort of pasta dishes.
Emily Hutchinson says
It sounds delicious! I’d use it to add extra flavour to my salad dressings.