Look, I don’t know if the photography really does anything for it – but this is a handy backup tomato pasta sauce that everyone here likes. It’s quick, cheap, and it keeps for whenever people deign to come home for dinner. It’s a good emergency meal for unexpected visitors, or for when you are getting back from holidays. (Keep some bacon in the freezer!)
pinenuts (pkt 80-100g)
tins diced tomato
herbs/seasoning to taste
dash red wine
Brown the pinenuts (I spread them out between paper towel in the microwave and give them minute at a time blasts on medium power, mixing them around in between each go.)
Saute chopped onion, crushed garlic, then add the pinenuts. Chuck in the tins of diced or crushed tomato, and add seasoning and herbs to taste. Dash of red wine if you like. Simmer for however long you like.
Serve with pasta of your choice. Tonight it’s that curly fettucine, just for a change. I think I prefer it with spaghetti though. (And Himself certainly does.)
* I read somewhere once that a spoonful of sugar in tomato based sauces brings out the flavour. So I do it!
* I have a stash of a few of those tubes of Gourmet Garden herbs in the freezer – I use the mild chilli.
* I once made this with chopped chicken tenderloin that I fried up first, then put back in after doing the bacon, onion and pinenuts. Tasty.