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Enough for two
If there’s ever a sauce that you have to know how to make… this is it!
It forms the basis of a number of different dishes, and for the guys: this is the easiest way to stretch your culinary skills in the kitchen overnight!
What’s in it…
2 garlic cloves – peeled and roughly chopped
1 onion – with the skin off, cut into thin slices
3-4 tablespoons of olive oil
A knob of butter
2 anchovy fillets (they’re expensive but critical and a jar can last for months in the fridge)
4 vine-ripened plum tomatoes, washed, roughly chopped up, skin and all
1 tin whole peeled tomatoes.
And how I make it
In a saucepan, fry the garlic and onion in the olive oil and butter until the onions are translucent.
Add the fresh and canned tomatoes.
Using your fingers, break up the anchovies into the pan. Let this cook for about half an hour on low heat (it must simmer not boil) until the fresh tomatoes have disintegrated into the sauce. NB – give the sauce the odd occasional stir and break up any whole pieces of tomatoes with your wooden spoon.
While the sauce is cooking up, make the pasta.
To see how to make your own pasta, go to http://cookedinafrica.com/fresh-spaghetti-and-baked-meatball-sauce/
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