My sister, who isn't confident in the kitchen, always asks me to give her the recipe for whatever pasta sauce I cook. I don't work from recipes when it comes to pasta sauce, I tend to just make it up as I go. So, I thought I'd document some of my cooking.
Add some olive oil to a pan and heat over a medium heat.
Crush some garlic and brown slightly in the pan (only takes a minute or two crushed). Depending on how I feel I'll sometimes chop up the garlic or will just add the whole bruised clove in the pan for flavour (removing at the end).
Add a tin of diced tomatoes (you can use fresh tomatoes, but they will need to be seeded and it does take a bit more preparation) and cook for a few minutes, stirring as you go.
It's usually about now that I add the agnolotti (or pasta of your choice) to a pot of boiling water. Add a good bit of salt to the boiling water and cook until al dente (or as per the instructions on the pack).
Back at the sauce add a 1-2 tablespoons of tomato paste (it's up to you how thick you want the sauce and how tomatoey you want the flavour. I usually add 2 because I like the tomato flavour).
Stir through again and simmer for a few minutes.
(Optional) I like to add some red wine to my pasta sauces, just because it adds a nice flavour and takes out a bit of the tomato tang. If you don't like too much of the acidy tomato flavour you can add a teaspoon of baking/bi-carb soda. Let it simmer again on a low heat until it thickens.
(Optional) Again, this is an optional ingredient, but I like to, stir through a 1-2 tablespoons of basil pesto. Simmer.
By about now your sauce should be nice and reduced and getting about ready. Add some salt, stir and then take it off the heat.
Sprinkle in some fresh basil or other herbs, I sometimes use oregano or coriander, depending on what's on hand.
By now your agnolotti should be done. Drain and add to your sauce.
Serve and enjoy. :)
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