A simple sugo

Sometimes, the simpler, the better.  This was definitely the case today when a (very satisfactory) morning in the garden left not a lot of time for food prep.

A simple sugo (made with a few soft plum tomatoes and a small tin of pulpe) with penne lische pasta and some focaccia to mop up the juices was just what the doctor ordered.

 

 

 

 

Recipe -

  • 30g EVO oil

  • 1 tin pelati tomatoes

  • 2 cloves garlic

  • Salt & pepper to taste

  • basil leaves - chopped and extra whole leaves 

  • Parmesan cheese - grated

  • 160g pasta of choice

 

Method -

Sugo:

  1. Heat oil in a small pot

  2. Add garlic, tomatoes and seasoning

  3. Bring to the boil, then reduce heat and simmer until oil comes to the surface

  4. Add chopped basil

Pasta:

  1. Bring a large pot of water to the boil

  2. Add salt

  3. Put pasta in, then bring back to the boil and cook according to packet instructions

  4. When pasta is ready, toss into the sugo and stir until all the pasta is coated

  5. Put onto serving plates, add parmesan, basil leaves and you’re good to go!

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,