Pasta Sauce Inspiration

Zesty Sage Butter Sauce

Ingredients:
150g butter
2 cloves of garlic (sliced)
6-8 fresh sage leaves
1 lemon
Parmesan

Method:
Heat butter in a small saucepan. Add sliced garlic and the sage leaves and cook it until the smell becomes more intense. Finally, add the zest and juice of 1/2 a lemon. Add to the pasta and top with parmesan.

Puttanesca

Ingredients:
2 tbsp olive oil
1 red onion, finely diced
3 cloves of garlic, sliced
1-2 anchovy fillets
1 red chilli, diced
300g tinned tomatoes
200g black olives
1 tbsp tomato paste
Sea salt
Black pepper
1/2 bunch of basil
Parmesan

Method:
In a large saucepan, gently heat the oil. Add the onion and sauté it until becomes translucent. Add the garlic, anchovies and diced chilli and cook over moderate heat, stirring occasionally, about 5 minutes.

Add the tomatoes and tomato paste and give it a good stir. If necessary add some water. Turn down the heat and cook for further 30-40 minutes on medium-low heat. Season with salt and pepper. Add the basil leaves. Serve with pasta and top with parmesan.

Tomato Sauce

Ingredients:
2 tbsp olive oil
1 onion, finely diced
1/2 celery, finely diced
1/2 carrot, finely diced
3 cloves of garlic, minced
800g tinned tomato
1 tbsp tomato paste
Fresh herbs (thyme, rosemary, basil - your choice)
Sugar
Sea salt
Black pepper

Method:
In a large saucepan, gently heat the oil. Add the onion and sauté until translucent. Add the celery and carrot, cook for about 7-8 minutes. Then add the garlic and finally the tomatoes and paste.

Infuse the sauce with any herb you like or a bouquet garni. Cook on medium heat for up to 10 minutes, stirring occasionally. If the sauce is too thick—if it seems to be burning on the bottom or splashing too much—add some water.

Turn down the heat and cook for 1-2 hours on low heat, until the consistency is smooth and taste is to your liking. Season with sugar, salt and pepper. Add some fresh basil at the very end if you wish.