[Recipes 2 + 3 + 4] PUTTANESCA + SWEET TOMATO SAUCE with CHILLI PRAWNS + SWEET TOMATO SAUCE with TUNA and PEAS
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After a week of school holidays I can’t be shagged cooking anything fancy. Good old pasta has featured heavily on our table over the past couple of weeks.
This sweet tomato pasta sauce is fab, and full of veggies – sweet potato, carrot and even apple! Fresh basil is a must. So pleased my potted basil is valiantly hanging in there, through this crappy weather!
I like to simmer everything first, then give it a good whizz to disguise all the hidden veggies. Adding canned tomatoes right at the end of the process adds texture and prevents your sauce looking like puréed baby food.
You’ll end up with four lots of sauce for freezing and using later for ten-minute pasta dinners; including puttanesca, chilli prawns and tuna and peas. Enjoy.
[Recipe 1] Ravioli with sweet tomato pasta sauce
Ingredients (serves 4 for 4 meals):
3 tablespoons olive oil
2 small red (purple/Spanish) onions, chopped
4 cloves garlic, very finely sliced
4 medium (or 2 large) carrots, peeled, grated
1 medium sweet potato, peeled, grated
7 tablespoons (1 x 140g tub) tomato paste (tomato concentrate)
2 large red apples (any variety), peeled, grated
2 tablespoons verjuice (verjus), or 1 tablespoon brown sugar if unavailable
700ml (24 fl oz) bottle tomato passata (tomato puree)
2 x 400g (14 oz) cans diced tomatoes
1 cup (250ml) water
8 parsley stalks (optional)
Salt and freshly ground black pepper
1 cup chopped basil
625g (12½ oz) fresh ravioli (I love alligator veal ravioli – so tasty and it freezes well)
Grated parmesan cheese to serve
Heat oil in a large heavy-based saucepan over medium heat. Cook the onion for 3 minutes. Add garlic and cook for 2 minutes. Add carrot and sweet potato and continue cooking, covered, for about 10 minutes, stirring often. Add tomato paste and cook, uncovered, for a further 5 minutes, stirring often.
Add apple, verjuice, passata, water and parsley stalks. Simmer, covered, over a low heat for 20-25 minutes. Stir occasionally.
Remove parsley stalks with tongs. Whizz with a stick blender or food processor until completely smooth.
Stir through the 2 cans diced tomatoes. Simmer, covered, for a further 10 minutes. Season. Stir through basil.
♦ Divide the sauce into four lots of about 1⅓ cups (600g) each; and use as required, for the following recipes.
Meanwhile, for tonight’s dinner, cook ravioli in boiling water until al dente. Drain.
Serve one portion of warm sweet tomato sauce over ravioli, scattered with parmesan.
- Freeze tiny containers of sweet tomato pasta sauce (a couple of tablespoons in each). Cook extra penne or rigatoni and pop it in the fridge. In the morning defrost your little portion of pasta sauce and stir it through the leftover penne. Microwave on high for about a minute, and pop it in little thermoses for the kid’s lunchboxes, with grated parmesan stirred through. Easy peasy!
- If you’re feeling energetic, you can make a pot of Home-made pizza sauce as well. Both sauces use similar ingredients. Place your saucepans side-by-side on your stove top and maximize your time!
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I keep parsley stalks in the freezer for flavouring pasta sauce and home-made stock.
[Recipes 2, 3 and 4] Puttanesca, Sweet tomato sauce with chilli prawns and Sweet tomato sauce with tuna and peas
There are a total of four recipes this week (including Recipe 1). That’s 50% extra for free! All these recipes use the sweet tomato pasta sauce in Recipe 1 as the base, and all will serve four. First up is Puttanesca, which translates as ‘whore’s pasta’. I’m guessing that’s due to it being cheap and easy. It’s mostly made with pantry ingredients, so is the ultimate quick feed.
Puttanesca
400g (14 oz) dried rigatoni
♦ 1⅓ cups (600g) reserved sweet tomato sauce
2 tablespoons capers, rinsed, drained
1 small red chilli, deseeded and finely chopped
8 canned anchovies in oil, drained and chopped
½ cup (125g) black olives, pitted, halved
Grated parmesan cheese to serve
Chopped fresh basil, to serve
Cook rigatoni in boiling water until al dente. Drain.
♦ Meanwhile, place reserved sweet tomato sauce in a saucepan. Stir in capers, chilli, anchovies and olives. Simmer 3 minutes. Add sauce to rigatoni. Toss. Serve, scattered with parmesan and basil.
Sweet tomato sauce with chilli prawns
400g (14 oz) dried linguini
♦ 1⅓ cups (600g) reserved sweet tomato sauce
250g (8 oz) prawns (shrimp), cooked and peeled
1 small red chilli, deseeded and finely chopped
1 spring onion (scallion), finely diced
1 lemon, zested
Chopped parsley, to serve
Cook linguini in boiling water until al dente. Drain.
♦ Meanwhile, place reserved sweet tomato sauce in a small saucepan. Stir in prawns and chilli. Simmer 3–5 minutes until prawns are warmed through. Add spring onion and lemon zest and stir well. Serve over linguini, scattered with parsley.
Sweet tomato sauce with tuna and peas
400g (14 oz) dried penne
½ cup frozen baby peas
♦ 1⅓ cups (600g) reserved sweet tomato sauce
1 x 185g (6 oz) can tuna in olive oil, drained
Salt and freshly ground black pepper
Shaved parmesan cheese to serve
Cook penne in boiling water until al dente. Add peas to the same pot for the last 2 minutes cooking time. Drain and return penne and peas to pan. ♦ Meanwhile, place reserved sweet tomato sauce in a small saucepan. Simmer 2 minutes. Stir in tuna, and simmer for 1 further minute. Add sauce to penne, and toss. Season. Serve, scattered with parmesan.
My mother always freezes big batches of tomato based pasta sauce. Last night I had a friend drop by and decided to cook dinner for her. I realised after I had started cooking eggplant slices that I had neither canned tomatoes nor passata in the house, then I remembered Mum’s sauce in the freezer and — voila! — was saved. 🙂
Ha. I can relate to that. Nothing better than discovering a forgotten stash of frozen pasta sauce, or anything really.
Great recipes, Sas. What a great idea to add red apples for sweetness to the sauce
Thanks! It was a spontaneous decision a while ago, and it worked!
I must follow your advice and freeze parsley stalks (with leaves on I guess). I can’t believe that they freeze well from fresh.
I freeze them without the leaves. I save the stalks whenever I’ve used fresh parsley leaves; popping them in a plastic container in the freezer. Better than tossing them out, and they do add a lovely flavour. They’re great in stock too.
Great idea. Thanks Sas.
Thanks Judy! Enjoy.
Will be giving this one a go Sas, looks delicious. I’m bored with my bog standard vegi sauce and with the cold weather coming on they’ll be a lot of pasta in this ol house.
jxx
Now you’ve gone and put that Shakin’ Stevens song in my head Janet.