1 onion – diced
1/2 a capsicum – diced
1 can of diced tomatoes
1 clove of garlic – minced
250g of pasta
1/2 tsp of paprika
1.5 tbsp of sugar
salt and pepper
Olive oil – on hand
Basil leaves – for garnish
Boil some water, salt it, and cook the pasta according to packet instructions.
In a pan with olive oil, sauté the onion first and when it has just begun to brown, add the capsicum. Once the capsicum has softened (this should take 5 to 10 minutes), add the canned tomatoes, garlic, paprika and sugar. Keep on the heat until the mixture has begun to thicken and water/tomato juice is starting to disappear.
Pour 2/3 of the tomato mixture into a bowl and with a stick mixer, whizz until you have a somewhat homogenous sauce. Re-integrate this into the remaining 1/3 third of tomato sauce and leave this on the heat until the ‘wateriness’ has all but disappeared. Salt and pepper to taste.
Once your pasta is ready, al dente, drain and put it in a serving bowl (or just back in it’s pot if you’re going to serve individual plates). Drizzle some olive oil over the pasta as stir through until all the pasta is deliciously shiny.
Mix the tomato sauce through the pasta. Garnish with basil.
My flatmate was watching Snatch while I cooked, so I just listened to that.