•Time: 35 minutes
•1 tsp oil
•1 onion, finely chopped
•1 garlic clove, finely chopped
•1 tin of chopped tomatoes
•2 tbsp tomato purée
•a pinch of mixed dried herbs
•pepper to taste
•210g uncooked pasta
1. Heat the oil in a saucepan or frying pan. Cook the onion on a medium heat until it’s soft.
2. Add the garlic and cook for another minute. Make sure the pan is not too hot when you add the garlic, as it burns easily. Burnt garlic will make the sauce taste bitter.
3. Add the tin of chopped tomatoes, tomato purée and mixed herbs.
4. Simmer gently for 15 minutes until the sauce is thick and rich.
5. Add pepper to taste.
6. Cook the pasta according to packet instructions and serve topped with fresh herbs.
Add a tin of tuna or some sliced vegetables to the sauce at step three. Try mushrooms, peppers or courgettes.
Use the sauce as a pizza topping. Just sprinkle with grated cheese and your favourite vegetables.
Pour the sauce over fish fillets and bake in the oven at 180°C or gas mark 4 for 15-20 minutes.
•Raw meat often has surface bacteria. If cooking raw meat keep it away from all ready to eat foods (bread, fruit etc.) and thoroughly wash your hands, surfaces, utensils and chopping boards before and after preparing food and handling raw meat.
•Wash or peel raw vegetables before use, as this will help clean them and remove any harmful bacteria that might be on the outside
•Leftovers can be kept in the fridge (for up to two days) or frozen. If freezing food, freeze it immediately. Do not refreeze defrosted food.
•When reheating, always make sure that the dish is steaming hot all the way through before serving.
•Never reheat food more than once.
Recipe courtesy of NHS Choices: http://www.nhs.uk