Right! So now that we know HOW TO MAKE PASTA FROM SCRATCH (it’s so easy, I promise!) we need a sauce, and I don’t think you can beat pasta with a really tasty tomato sauce and loads of cheese on top. I’m sure you all have a pretty good idea of how to make tasty pasta already, but I thought as I’d shared the fresh pasta idea, I’d go ahead and share my go-to pasta sauce too, which we make all the time, and either have as is (with heaps of cheese on top), or throw in some extras to pimp it up — like prawns and chilli flakes maybe, a tin of tuna or mackerel I often add, or if you eat meat, you could always throw some bacon or chicken in there too. Now look, this ‘recipe’ ain’t nothing revolutionary I KNOW, but it’s super easy, uses pretty much only cupboard supplies, and you can easily just switch out anything you don’t have. You can make it and freeze it so you’ve always got a batch to hand, and it makes for damn tasty leftovers too. Oh how I do love pasta…
2-3 sticks of celery (or an onion works just as well)
2-3 gloves of garlic
Handful of capers
Handful of black olives (pitted and torn into halves)
Tin of plum/chopped tomatoes
A splash of balsamic vinegar or red wine if you’ve got a bottle open.
A teaspoon of sugar
Heat some olive oil in a pan and add your garlic and chopped onion/ celery with a generous sprinkle of oregano, and a little salt and pepper. (Add chilli flakes here too you if want it a little spicy). Keep to a low heat otherwise the garlic will burn.
After 10 minutes or so, when the onion/ celery has started to go translucent, add your torn up olives and capers.
Cook for a few more minutes before adding your tin of chopped tomatoes, a glug of balsamic vinegar and teaspoon of sugar. Keep cooking on a low heat for 25 minutes or so, ’til everything is mushed down and the consistency feels right. Season to taste, then stir in your cooked pasta, or serve on your plate. a generous dollop of this sauce over it.