Garlic Infused Pasta
2.5kg tomato
4 cloves garlic
2 onions
Handful of basil
3 tbsp red wine vinegar
2 tsp salt
Cracked black pepper
Basil to garnish
Black Kalamata olives
To make the tomato sauce: Core and roughly chop the tomatoes, onion and garlic. Place into a large pot with the red wine vinegar and basil
Bring to the boil and then simmer until the liquid is reduced by ¾ and it is thick and pulpy
Add the salt and cracked black pepper to taste. Allow to cool before blending in a food processor
Heat a pot of water with a good pinch of salt. Cook the fresh pasta for 3-4 minutes until al dente and drain off the water
Heat a portion of the tomato sauce in a pan and then add the cooked pasta. Add some pitted black olives and torn basil leaves
Serve straight away
With the leftover tomato sauce it can be kept in the fridge for 3-4 days or frozen
