How to make tomato pasta sauce - with passata and hidden veg 🍝

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: dried basil

💰Cheaper: oregano

Dried basil is more convenient and has a longer shelf life, while oregano is often cheaper.

Chop 1 medium onion, 1 celery stick, and cut the pepper into small bits.

Finely grate the carrot and finely chop 2 or 3 garlic cloves.

Heat olive oil in a medium non-stick frying pan.

Add the chopped vegetables and stir well, cooking for about 10 minutes over low heat.

Add smoked paprika and cayenne pepper, stirring continually for about 1 minute.

Add the passata, Italian herbs, salt, sugar, tomato puree, and water, combining everything well.

Simmer for 15 to 20 minutes, stirring occasionally.

Bring a large pan of water to a boil, add a little salt and a drizzle of olive oil, and cook the pasta according to the package instructions.

Check the tomato sauce, taste, and adjust seasoning or add more sugar if too acidic.

Drain the pasta, saving one cup of the cooking water.

Heat a little olive oil in the same pan used to cook the pasta, stir in the drained pasta to prevent sticking.

Add the tomato sauce and a splash of the reserved cooking water, tossing well to combine until smooth and silky.

Serve immediately topped with torn basil leaves and accompanied with slices of bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary