On all of our full day cookery courses lunch is included. Sometimes it is something you’ve been busy making during the day, or on courses like Baking and Patisserie we will cook this delicious pasta dish for you.
Judging by the amount of clean plates we have after lunch thought it was only fair to share the recipe. It’s the perfect recipe to have as it can be whipped up with storecupboard ingredients to give a tasty, quick meal.
Can I freeze tomato pasta sauce with chilli?
This is a great recipe to freeze into portions and makes a quick dinner after a long day at work. Blended down also makes a great pizza sauce. Freeze the sauce on its own and cook the pasta fresh.
How to pick the best type of tinned tomatoes
You only have to look at the shelf when buying tinned tomato to see a huge array of types and prices of tinned tomatoes. Follow our tips to make sure you pick the best tinned tomatoes for your cooking.
- Check the ingredient label. The less ingredients the better. Don’t go for ones with added herbs/garlic etc, these taste far better if you add them fresh.
- Tinned plum tomatoes are often sweeter than the chopped tomatoes, plus you can see exactly what you’re getting for your money.
- The cheaper brands are often more tomato juice than whole tomato.
How to pick the best dried pasta
The choice of dried pasta in the shops can be daunting. Use our tips below to make sure you pick the right pasta for your dish next time you’re in the supermarket.
- Pasta with a rough texture is the best. This means it has been made using traditional dies and sauce sticks well to it. It’ll often be labelled as bronze die cut pasta or similar.
- Look for brands made with durum wheat. This type of flour has a higher protein content and won’t go as sticky once cooked.
- Different types of pasta work best with different sauces.
- Flat ribbon pasta like tagliatelle, pappardelle and fettuccine – works best with meat sauces
- Long thin pasta like spaghetti and linguine – are best suited to cream or oil based dishes
- Twisty pasta like fusilli – perfect for light sauces like pesto.
- Don’t buy quick cook pasta. It’s very easy to over cook and you’ll end up with claggy pasta
- Alternatively make your own pasta.
Learn how to make your own pasta on our Pasta Making Half Day Course
Simple Tomato Pasta with Chilli
A simple, tasty dish that freezes well
- 1 tbsp Olive oil
- 1 onion finely diced
- 2 cloves of garlic finely diced
- 1 tbsp tomato puree
- 1 x 400g tin of good quality tinned tomatoes
- 1 tsp dried chilli flakes
- salt & pepper
- 1 tsp sugar optional
- 250 g pasta
Heat the olive oil in a saucepan and gently sweat the onions for 5 minutes until they begin to soften. Add the garlic and continue to cook for a further 3 minutes.
Add the tomato puree to the saucepan and cook for a minute before stirring in the tinned tomatoes, chilli flakes, salt and pepper. Simmer gently for 20-25 minutes until sauce begins to thicken. This cooking helps to improve the flavour. If it gets too thick add a splash of water.
Some brands of chopped tomatoes can be quite tart even after cooking. If this is the case stir in 1 tsp of sugar to the sauce.
When nearly ready to serve cook the pasta, drain then stir through the sauce. Serve with pesto, rocket, parmesan and a slab of sourdough.