Pasta with tomato sauce Posted on 2 November 2010 Tags:Africa For the sauce you’ll need: 2 garlic cloves, peeled and roughly chopped 1 peeled onion, cut into thin slices 60 ml olive oil Knob of butter 2 anchovy fi llets (they’re expensive but critical and a jar can last for months in the fridge) 4 vine-ripened plum tomatoes, washed and roughly chopped, skin and all 1 tin whole peeled tomatoes In a saucepan, fry the garlic and onion in olive oil and butter until the onions are translucent. Add the fresh and canned tomatoes. Using your fingers, break up the anchovies into the pan. Let this cook for about half an hour on low heat (it must simmer not boil) until the fresh tomatoes have disintegrated into the sauce. Give the sauce an occasional stir and break up any whole pieces of tomato with your wooden spoon. While the sauce is cooking, make the pasta. For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa. Buy the book now Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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