Don't overcomplicate it! Aside from the olive oil, our pomodoro sauce has 3 ingredients in it.
As I mention in the vid, this is one of those things that is routinely overcomplicated. There’s a frustrating tendency to add dried herbs and vegetables until this no longer really tastes like tomato! Buy really good tinned tomatoes, use really good extra virgin olive oil, then apart from garlic and a little Parmesan cheese you won’t need anything else at all. Watch the video attached for more in-depth info :)
Watch the video guide to great tomato sauce on Instagram: CLICK HERE
If you want to make the fresh garganelli pasta to go with the sauce, you can follow our pasta making video: CLICK HERE
2 tins of tomato - whole plum are fine, just roughly blitz them with a stick blender. Otherwise, passata is fine, better than ‘chopped’ in my opinion.
2 large cloves garlic (throw in 3 if you like it a little more garlicky)
4 tbsp extra virgin olive oil
1 handful of grated Parmesan cheese
1 Heat the oil in a deep saucepan and add the whole garlic cloves. If you give the cloves bash with the side of a knife first (without knocking them into pieces) they will infuse more flavour in the oil. Fry on a medium heat until the garlic starts to go light brown.
2 Add the tomatoes in before the garlic gets too dark to ensure it doesn’t start to taste bitter. Simmer the tomatoes on a medium-high heat for around 15 minutes or so, until the sauce has thickened significantly and has intensified in flavour. Remove the garlic cloves and throw away.
3 Stir in the cheese and season well with salt. Mix in your cooked pasta, heat for a minute or two, and serve, with a little more grated Parmesan on top and a drizzle of olive oil.