Pasta with simple tomato sauce

Preparation Time 8 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 1 tbs olive oil
* 1 brown onion, chopped
* 2 garlic cloves, crushed
* 1 x 800g can Italian diced tomatoes
* 1 tbs tomato paste
* 1/3 cup chopped fresh continental parsley
* 1/2 tsp caster sugar
* Salt & freshly ground black pepper
* 400g dried penne pasta


Method
1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
3. Stir in the parsley and sugar. Taste and season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
5. Add the sauce to the pasta and toss to combine. Serve immediately.

Notes & tips
* microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly.
* Variations:
* Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1.
* Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.
* Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through.

Source
Australian Good Taste - Page 4
Recipe by Kerrie Mullins