Napoli Sauce

Enough sauce for 500g of cooked pasta

Ingredients

2 (400g each) tins of diced or whole tomatoes

1 Clove of Garlic

Fresh Basil EV Olive oil Sugar Salt

Method In a saucepan add a little oil, throw in your basil and a clove of garlic that you've squashed with your knife, cook for a few seconds and add in tomatoes.

Season with salt and add 1/2 tsp sugar.

After about 10 minutes of cooking I usually blend the sauce with a stick blender, make sure you remove the garlic clove if you don't want it too strong.

If you add a little more fresh olive oil you will find that it will emulsify and have a smooth and creamy consistency.

Continue to cook and close to the end add some more fresh basil.

In total the sauce only needs about 30 mins of cooking.

Enjoy x

My Tip: You can also use a bottle of passata, it won't need any blending.