Serves:
4
Total Time: +/-
120
mins
2kg very ripe tomatoes, de-seeded & chopped
2 onions, peeled and roughly sliced
3 cloves garlic, peeled and sliced
A handful of basil, plus extra for garnish
100ml water
50ml olive oil
Salt
Sugar
50g kalamata olives
100g chorizo, sliced and fried
200g pasta of your choice, blanched
500g bow tie pasta
50g Parmesan, grated
Place the chopped tomatoes, onion, garlic, basil, water and olive oil into a saucepan and bring to the simmer. Add a good pinch of salt and sugar. Reduce heat and allow to simmer very slowly for 1 1/2 hours.
Place in a blender and blend until velvety smooth. Return to the pot and reheat. Toss in the olives and chorizo.
Blanch the pasta in boiling water for 2 – 3 minutes, toss through the sauce and serve topped with grated Parmesan.