I love recipes that are simple, quick and still blow you away with their flavour. That's why this easy creamy tomato sauce is on our menu rather often. Things frequently have to be quick around here, especially at the start of the week. Since the whole family works until late in the evening, we need fast and tasty dishes. This recipe combines both points in one and whisks you off — in your mind and on your tastebuds — to Bella Italia!
Let me tell you a quick story: not so long ago, someone told me that he buys ready-made tomato sauces because he doesn't have the time to cook one himself. "A good sauce needs at least 30 minutes, if not longer. I simply don't have the time for that. That's why I fall back on a ready-made product."
That statement made me smile, because the poor chap didn't know my recipe yet. In my opinion it is absolutely possible to cook a delicious tomato sauce without much effort in next to no time — namely while the pasta water has to come to the boil anyway and the pasta still has to cook.
All in all, this recipe takes about 15-20 mins. Thanks to the garlic and all the herbs, the sauce still tastes wonderfully aromatic, so you'll never reach for a ready-made product again.
The best thing about it: the sauce is incredibly versatile. It can also be served as a tomato soup or eaten cold the next day with a little bread.
A simple, creamy tomato sauce with lots of herbs. A quick pasta recipe for the whole family. On the table in under 20 minutes, this recipe is ideal for a quick lunch, a flavourful supper or a romantic dinner for two.
The Best and Fastest Tomato Sauce in the World
- Preparation5 min
- Cooking time15 min
- Total20 min
- Calories640kcal
- Carbohydrates103gof which sugars 10 g
- Protein21g
- Fat17gof which saturated 8 g
- Fibre6g
per serving
Ingredients
- 500 g pasta (penne, fusilli or casarecce)
- Parmesan
- Salt and pepper
Sauce
- 1 tbsp olive oil
- 2 cloves of garlic (pressed)
- 700 ml tomatoes (passata)
- 1 tbsp tomato purée
- Herbes de Provence
- 1 toothpick herb oil (basil, oregano, thyme, marjoram)
- 100 ml cream
Method
- Heat the olive oil in a medium pan, press in the garlic, add it and sweat over medium heat. Add the passata and tomato purée, season with 1 tsp salt, pepper and one toothpick each of basil, thyme, oregano and marjoram oil (alternatively use ½ tsp dried herbs each, or make a mixture of oil and herbs).
- Meanwhile bring the pasta water to the boil, salt it and cook the pasta al dente according to the packet instructions.
- Finally, fold the cream into the sauce, stir it in and season one last time.
- Divide the pasta between the plates, cover with the sauce, sprinkle with freshly grated Parmesan and serve straight away.
Cooking with essential oils
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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