Standby pasta sauce

stirring the ingredients

pasta sauce

I call this my standby pasta sauce because it is the dinner I always turn to when I have failed to plan what to cook for dinner and it is already 5 o’clock. I put in whatever I have in the cupboard or fridge.  The base is a couple of cloves of garlic and a tin of tomatoes (or if it’s the summer and the greenhouse is in full flow a handful of fresh tomatoes whizzed to a passata in the blender), then I add a chilli if I have one or ½ tsp of dried chilli flakes, basil leaves or ½ tsp dried oregano. There is usually a chorizo sausage lurking in the fridge, and if I feel like it ( and have them in the cupboard) I add caper berries and olives. Tonight I had an aubergine that needed using up.  It is really adaptable and is quick to cook. The girls, of course, won’t consider spoiling their favourite dinner of plain pasta with anything that resembles a sauce, so this dinner has something for everyone!

The recipe below is the one I served tonight.

1-2 cloves of garlic chopped finely
1 400g tin of plum tomatoes (whizzed with a hand blender until smooth, but this isn’t absolutely necessary)
small handful of basil leaves, or ½ tsp dried oregano
1 chilli, chopped finely or ½ tsp dried chilli flakes
chorizo sausage, sliced into bite sized chunks
1 aubergine
salt and pepper

Method
Chop the aubergine into cubes and fry in a pan with a little olive oil for two minutes over a medium heat.  Add the chorizo sausage and fry for another two minutes until both are browned.  Turn the heat down a little and add the garlic, chilli and basil leaves and cook for another minute.  Add the tomatoes and simmer for about ten minutes until the tomato sauce is thick.  Season to taste and serve with the pasta shape of your choice and plenty of parmesan cheese.

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