Team this tasty tomato and basil sauce with Gino's fresh egg tagliatelle for an ultimate Italian meal
Ingredients
- 1x 700 ml24¾ fl oz bottle of passata (sieved tomatoes)
- 1 large white onion, peeled and finely chopped
- 5 fresh basil leaves
- 4 tbsp extra virgin olive oil
- 80 g2¾ oz freshly grated parmesan cheese
- Salt and pepper, to taste
Method: How to make Tomato and basil tagliatelle
1
In a medium-size saucepan, fry the onions in the oil on a medium heat for about 3 minutes until golden. Pour in the sieved tomatoes and cook for 10 minutes. Stir occasionally with a wooden spoon.
2
Stir in the basil, season with salt and pepper and set aside, away from the heat.
3
Meanwhile, fill ¾ of a medium size saucepan with water, add in 1 tablespoon of salt and bring to the boil.
4
Cook the pasta in the boiling water until al dente. Drain and place in the saucepan with the tomato sauce. Stir well together allowing the sauce to coat the tagliatelle evenly.
5
Sprinkle with parmesan cheese and serve immediately.
