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Recipe: Perfect The easiest pasta sauce ever๐Ÿ˜ with basil

Posted at April 3, 2020 1:24 by admin in Recipes Ideas

The easiest pasta sauce ever๐Ÿ˜ with basil. I even put the basil in at the end with the spinach. Here's the main thing we want to pass along: Pasta sauce doesn't need to be fussy or complicated to be good. Actually, the best ones are tried and true; it's the sauce you've made so many times that you know it like the back of your hand.

The easiest pasta sauce ever๐Ÿ˜ with basil Cover and blend until the mixture is smooth. This Quick & Easy Marinara Pasta Sauce can easily be frozen and saved for another day. The marinara sauce freezes really well. You can cook The easiest pasta sauce ever๐Ÿ˜ with basil using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of The easiest pasta sauce ever๐Ÿ˜ with basil

  1. You need 1 tbsp of olive oil.
  2. You need 1 clove of garlic crushed.
  3. You need 1 of onion, chopped.
  4. Prepare 400 grams of can of chopped tomatoes.
  5. It’s 1/2 of vegetable stock cube crushed.
  6. It’s 1 tbsp of tomato puree.
  7. You need 1 tsp of sugar.
  8. It’s of basil leaves.

Just add it to an airtight, freezer-safe container and freeze for up to three This is my favorite pasta sauce ever!! I make it all the time! easy. Pasta with Eggplant and Basil Sauce. Creamy pasta is an easy dinner dream.

The easiest pasta sauce ever๐Ÿ˜ with basil step by step

  1. Add oil to pan. Then add garlic to pan and gently fry for one minute.
  2. Add everything except basil and bring to the boil..
  3. Reduce heat and simmer for 5 mins uncovered, stirring occasionally.
  4. Tear the basil leaves and stir Iinto sauce.

I made this easy creamy basil sauce recipe one night when I I made my favorite Tomato Cream Rigatoni. Mom made it the other day with corkscrew pasta instead of elbow macaroni and I liked the way that the ridges in the corkscrews capture the sauce better. My mother also adds a little bit of fresh or dried basil, not much, just a pinch. Not so much that you get distracted from the sweet, buttery tomatoes. Second episode of my new cooking series: Marco BITES!

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