TOMATO-BASED PASTA SAUCE

This is a low fat pasta sauce which is great by itself or with any number of variations (I've listed a few at the bottom).

2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 x 800g can crushed tomatoes
2 sachets tomato paste (equivalent to 2 tablespoons)
large pinch sugar
salt
freshly ground black pepper
small handful fresh basil leaves
olive oil


Fry onions and garlic in a little olive oil until translucent.

Add canned tomatoes, tomato paste and sugar. Season to taste with salt and pepper. Simmer for at least 15 minutes, stirring regularly (if you simmer gently for longer the tastes will further develop). Add torn basil leaves about 10 minutes before serving.

Serve with cooked fresh or packaged pasta and sprinkle with parmesan if desired.

Keeps for a few days in the fridge and freezes well. This is a double batch and I usually freeze half for later. Just halve the quantities to get 4-6 servings.


Variations:

- add a can of tuna chunks towards end of cooking for a filling tuna pasta.
- add black olives and a few anchovies for a Mediterranean-style pasta (the anchovies will melt down and provide a salty depth of flavour so omit the salt)
- slice vegetables to about a ¼ inch thickness (potatoes, pumpkin, capsicum, sweet potato, carrot, red onion etc), lightly coat with olive oil and roast for 25-30 minutes. Add to pasta sauce towards end of cooking for a beautiful roasted vegetable pasta (if using capsicum, remember the skin will turn black – peel it off after roasting)
- this is a great sauce if making lasagne
- add a little more sugar while cooking and add a couple of handfuls of baby peas (frozen is fine) for a spring pasta
- add some fresh chopped chillies or some dried chillies (soaked in warm water for 10 minutes) for a chilli pasta
- add dried herbs (oregano, mixed herbs etc) for a stronger style sauce suitable for meat dishes