Eenvoudige tamatiesous met variasies/ Basic tomato sauce with variations

Pasta word hoofsaaklik met twee tipes pastasouse voorgesit – souse met ’n tamatiebasis en dié met ’n olie- of roombasis. Hierdie basiese tamatiesous is regtig geurig en perfek om ’n blitsvinnige ete mee te maak. Dis ook só veelsydig, want byna enige ander bestanddele kan bygeroer word. Jy kan selfs die sous verpulp vir ’n gladder weergawe as party gesinslede nie van die growwe sous gaan hou nie. Kies ’n proteïen, nog groente, kruie en ander geurmiddels soos olywe om by te voeg. Sien die ander voorstelle en nog wenke onderaan die resep vir ‘n lys van lekker idees. Op die foto word dit met pasta voorgesit, maar die basiese sous is ewe lekker net so met vis, vleis of selfs mieliepap met braaivleis. Drie bestanddele wat natuurlik sinoniem is met pasta is olyfolie, swartpeper en kaas – veral ’n harde kaas soos pecorino-, parmesaankaas of beleë wit cheddarkaas, wat aan tafel bo-oor gerasper word.

Supper sorted
Whether you have a busy schedule or just want a no-fuss weeknight supper idea, this pasta dish is a great recipe to have on hand. All you need to do is sauté a few ingredients to prepare an aromatic tomato sauce and toss it into warm pasta with a protein of your choice. You may think of these as just a few basic ingredients but combine them, and you have a taste explosion. Make a big batch of this sauce when you have the time and freeze it in big enough portions, according to your family’s needs. In the recipe below tomatoes, bacon, herbs and a flavourful cheese are combined for a delicious, quick and easy supper.

You can enjoy the tomato sauce on pasta but be creative and use it in any of these ways:

• Heat some of the sauce in a pan and fry eggs in the sauce – it’s a wonderful combination for a light meal.
• Serve the tomato sauce with any meat of your choice and it’s a delicious sauce with boerewors (sausage) at a braai.
• Pour some sauce over meatballs or fish portions and bake them in the oven.
• Or stir in any cooked protein of your choice, from leftover steak to tuna or chicken and serve as a meal on its own, on couscous, any other starch of your choice or even with roasted veggies.
• Add lentils, chickpeas or beans to the sauce for a vegetarian meal.

Pasta perfection
South Africans tend to eat sauce on their pasta and quite a lot of it too. Yet, if you look at how the Italians prepare a pasta dish, the ratio of pasta to sauce is much closer to being equal. This recipe is a great example of that. In this tomato-based sauce, the sautéed onion, garlic and red peppers add a rich depth of flavour and pan-fried baby tomatoes lend a lovely sweetness.

Recipe (English)

Basic tomato sauce with variations

Serves 4

Ingredients

30 ml (2 tbsp) olive oil

1 large onion, finely chopped

1-2 cloves of garlic, crushed

1 red pepper, seeded and cubed

200 g cherry tomatoes, halved

1 x 410 g tin chopped tomatoes

30-45 ml (2-3 tbsp) chopped fresh herbs, like basil, origanum, thyme and Italian parsley

finely grated rind and juice of 1 lemon

salt and black pepper to taste

250 g short pasta shapes, like fusilli, penne or shells, cooked and kept warm

250 g bacon, cooked and cut into chunks

pecorino or any other hard cheese, made into shavings with a veggie peeler

lemon wedges, extra fresh herbs and olive oil to serve

Method

1. Heat half of the oil in a large saucepan over medium heat. Sauté onion, garlic and pepper until soft.
2. Stir in the cherry tomatoes and sauté for a few minutes.
3. Add the chopped tomatoes and herbs, season to taste with lemon rind, juice, salt and pepper. Bring to a boil, then reduce the heat and simmer without a lid for 15-20 minutes or until the sauce thickens.
4. Stir in the remaining oil and season if necessary. (At this point the sauce can be cooled and frozen in portions for another meal.)
5. Mix the tomato sauce with the warm pasta and bacon. Toss well and allow to heat through.
6. Serve with pecorino, lemon wedges and more fresh herbs. Finish with an extra drizzle of olive oil for added creaminess and a good grind of black pepper.

Tips

1. Prepare a double batch of this sauce and freeze some for another meal – perhaps when you are short on time to get supper on the table. Add any protein or other veggies of your choice, like mushrooms or spinach. Salami, ham, chorizo sausages, leftover chicken, mince or tinned tuna are all delicious in this sauce. 
2. Add olives or chopped chilli to the sauce for an extra punch.