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Smoky Tomato Pasta

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories: 581.5kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 30 ml Extra Virgin Olive Oil
  • 3 Garlic Cloves Sliced
  • 1 kg Tomatoes Diced
  • 4 g Sugar Optional
  • 10 g Chipotle in Adobo Chopped
  • 250 ml Vegetable Stock
  • 15 g Fresh Basil Torn
  • 500 g Spaghetti
  • Salt & Pepper To Taste
  • Parmigiano Reggiano Grated
  • Fresh Basil To Serve
  • Cracked Black Pepper To Serve

Method

  • Place a large high-rimmed pan over medium-high heat and, while it's still cold, add the olive oil and garlic. Sauté for 45 seconds, or until it starts to heavily sizzle.
  • Add the tomatoes, sugar, chipotle in adobo, and seasoning to taste. Mix to combine and sauté for 5 minutes, or until the tomatoes start to break down.
  • Add the vegetable stock, bring to a boil, reduce the heat to low, and simmer for 45 minutes, stirring occasionally. Once done, mix through the basil.
  • 15 minutes before the sauce is ready, place a saucepan of water over high heat and bring to a boil. Generously season with salt and cook the pasta for 1 minute less than the packet instructions.
  • Add the pasta straight from the water into the sauce, bringing along some of the pasta water. Mix well to combine and cook for 1 final minute. Check and adjust the seasoning and remove from the heat.
  • Serve in bowls, grate over Parmigiano Reggiano, and garnish with fresh basil and cracked black pepper. Dig in.
Chef's Tips
Start the garlic in a cold pan, not a hot one — this lets it infuse the oil evenly as everything heats up together, rather than risking it burning before the oil's even warm.
Let the sauce simmer the full 45 minutes — that's what breaks the tomatoes down properly and concentrates the flavour, rather than leaving it tasting like a quick tomato sauce.
Add the basil at the very end, once the sauce is off the heat if possible — this keeps its flavour and colour bright rather than dulling it with prolonged cooking.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. Not recommended for freezing once combined with the pasta, as the texture suffers — though the sauce on its own (before adding pasta) freezes well for up to 3 months. Reheat gently in a pan or the microwave with a splash of water to loosen the sauce back up.
Serving 450gCalories 581.5kcalCarbohydrates 105.6gProtein 18.9gFat 9.4gSaturated Fat 1.4gPolyunsaturated Fat 1.66gMonounsaturated Fat 5.29gSodium 106.3mgPotassium 902.5mgFiber 7.2gSugar 11.3gVitamin A 403.07IUVitamin C 35.38mgCalcium 63.8mgIron 5mg