Tinned Tomatoes
I love tinned tomatoes, they are cheap and make a great base for a thousand different sauces. The foodies out there might say it’s cheating and you should use fresh, but I work for a living and there is nothing easier than opening a can of tomatoes, adding a few fresh ingredients and coming up with a great pasta sauce for very little effort.
Next time I knock up a tinned tomato recipe I’ll share it here but for now take a look at Kitchen Chick. She has shared a great quick recipe for a pasta sauce, that’s pretty similar to my own.
If I’ve got ingredients in the fridge I’ll add some fresh veggies, or beef mince, or olives, or chilli paste. It all depends what I feel like at the time.
I guarantee that even if your using tinned tomatoes you’ll create something that tastes a whole heap better than than most of the pasta sauces that you get from a jar in the supermarket.
You know what’s even faster and easier than tinned tomatoes … cherry tomatoes. No bother cutting or fussing. Just rinse, saute with olive oil and whatever spices you like (can’t go wrong with garlic and fresh basil). Then dump in some cooked pasta and serve with freshly grated parmegiano reggaino. So fast. And so tasty. Cheers!