Ingredients
olive oil (橄榄油)
2 onion, peeled and finely chopped (or grated) (洋葱切碎)
3 cloves garlic, peeled and finely chopped (or grated) (蒜头切碎)
750 gm cherry tomatoes, sliced in half (樱桃蕃茄切半)
2 bottles store bought passata (意大利 passata 酱)
2 store bought chicken condensed stock pots (浓缩鸡精汤块)
3 sprigs thyme (麝香草)
1 bay leaf (月桂叶)
500 gm store bought pasta (意大利面条)
dried chilli flakes, to taste (辣椒干碎)
½ bunch basil, leaves removed and finely chopped (九层塔)
salt and pepper, to taste (盐和胡椒)
parmesan cheese, grated, for serving (帕尔马干酪)
Method
1. To make the fresh tomato sauce, drizzle olive oil in a pan and set over medium heat. Add onions and garlic and cook until soft but no colour. Add 600 grams cherry tomato halves and cook until broken down and juices released. Add passata sauce, rinsing out bottles with 1 cup water and add to the pan. Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. (Alternatively, place in a 140C oven to cook). Remove from heat and pass through a sieve.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.
3. Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes, to taste. Fry briefly then add 2-3 cups tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese. (Package remaining tomato sauce into containers and store in the freezer for later use)
1。先制作鲜蕃茄酱。用中火预热平底锅,在锅里放少许的橄榄油。加入洋葱和蒜头炒至软而不变色。把600g 的樱桃蕃茄加入,把蕃茄煮至烂和出汁。倒入意大利 passata 酱,再把1杯水倒进 passata 酱的瓶子里摇晃,把剩余在瓶子里的passata 酱连水都倒进锅里。然后加入浓缩鸡精汤块,月桂叶和麝香草让它焖至浓稠,约40分钟。,熄火后把浓汤过滤即可。
2。在大汤锅里把加了盐的水(咸度和海水一样)煮滚。把意大利面条放入煮至软。漓干后撒上少许的橄榄油备用。
3。在大平底锅里用中火烧热橄榄油。把剩余的樱桃蕃茄和辣椒干碎加入炒一会。加入2-3杯的鲜蕃茄酱,九层塔和意大利面条。拌匀。加入少许盐和胡椒,最后撒上帕尔马干酪即可。