There are many different types of pasta sauce to choose from. On the simple end of the spectrum is passata, a puree of ...

Turn on the heat to medium and as soon as the garlic starts to sizzle, pour in the passata. Cut your onion in half and add to the sauce along with the butter. Cover, turn to low and simmer for ...

our passata is quickly cooked, preserving colourful cherry tomatoes in a vibrant fresh sauce. Makes enough to store in a sealed container in the fridge for up to a week or freeze in serving ...

Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes ...

Spaghetti are the perfect pasta shape for seafood dishes because they envelop all the flavors and aromas of the sauce in one ...

our passata is quickly cooked, preserving colourful cherry tomatoes in a vibrant fresh sauce. Makes enough to store in a sealed container in the fridge for up to a week or freeze in serving ...

Add the passata and cook for 15–20 minutes. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste. Tip two-thirds of the sauce back into ...