Home made Vs off the shelf
I’m on a mission to try every off the shelf pasta sauce and really find out and compare some on the shelf beauties and the beasts. Sometimes we don’t have 3 hours to cook down a big pot of sauce but that doesn’t mean we cant make a quick bowl of pasta that isn’t still packed with flavour, making you happy dance when you eat it.
Sacla Italia
Pesto, classic basil
This is my go to for a quick pasta salad. My pairing is orecchiette pasta with the pesto mixed through, add a few tablespoons of the pasta water in the pot. To this add a drizzle of extra virgin olive oil, halved cherry tomatoes, olives, diced red capsicum and my surprise ingredient… a tablespoon or 2 of balsamic vinegar! Don’t go too crazy on the vinegar as the mix will turn brown. Eat cold or just slightly warmed to room temperature.
Mutti Pesto Style
Red Tomato stir through sauce
Sunday afternoon discovery when you’re hungry #561. Heat this one up in a pan with a tablespoon of olive oil. Refill the jar with water, shake it up and add to the pan. once it comes to a simmer, add around 200g of fresh spinach, 1/3 cup cooking cream and a few heaped tablespoons of parmesan cheese. Stir until the spinach has wilted down into the sauce.
Mutti Passata
My number 1 passata on the shelf! The beauty of this sauce is that it is made thick so it does not take long to cook down. Keeping this one simple, ad a tablespoon or 2 of olive oil to a pan a cook a whole garlic clove that has been chopped up [or you can use a teaspoon of minced garlic] once fragrant, add the sauce. Bring to a simmer and cook for 5-10 minutes until it thickens. Easy and delicious!
Watch out for a few more ways to pimp this sauce up soon…
Chanel's Tapas Bar 