Fresh Tomato Pasta Sauce
1.5kg of fresh in season tomatoes (the heritage kind are the best!) chopped roughly
5 cloves of fresh garlic crushed or chopped
1/4 cup extra virgin olive oil
2 chillis sliced
handful of fresh basil
pinch of fresh oregano leaves
tablespoon of capers
salt and pepper
Heat up your thick based fry pan on medium (will take about 5 minutes)
Add your olive oil to the pan
Almost immediately you can add the garlic and the chilli
After about 1 minute of moving the garlic and chilli around, add the chopped tomatoes, simmer for about 20 minutes… Now put the water on for your pasta.
After 20 or so minutes simmering (the pasta water should be boiling so add your pasta to the water) and
tear up your basil and your oregano and add to the simmering sauce. If the sauce is drying a little you can add a little water (but not too much).
Have a taste and add salt and pepper to taste as well as the capers.
To serve, drain your pasta and put back in the saucepan, add a big spoon of sauce to the pasta and stir around.
Serve out portions in a shallow bowl and top with extra sauce…. if you like parmesan, add a dash on top.
An EASY and delicious summer recipe. Everything can be bought at the market…Even the fresh pasta when Romano from Fine foods of Margaret River can make it.