Penne Rigate with Fresh Tomato Sauce and Mozzarella
Although it is very simple, this classic tomato sauce reduces down to a very fresh concentrated tomato flavour, one of the best sauces ever invented.
It even freezes well.
Vegetarians may like to know you can buy a parmesan 'style' cheese from Bookham and Harrison Farms Ltd.
This recipe is from Delia's Vegetarian Collection. Serves 2-3
Start by reserving 3 of the tomatoes for later and roughly chop the rest.
Next, heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and golden. Now add the chopped tomatoes with a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is let them simmer on a very low heat, without a lid for 1.5 hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then. Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves.
When you are ready to eat, gently re-heat the tomato sauce and put the pasta on to cook. Stir the mozzarella into the sauce and let it simmer for 2-3 minutes, by which time the cheese will have begun to melt. Serve the sauce spooned over the drained pasta, sprinkle with parmesan and add a few fresh basil leaves as a garnish.