Easy Warming Linguine for Winter - Budget Basics

Welcome to the Channels first ever tutorial!
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RECIPE:
What You Need:
1 tin of good quality peeled plum tomatoes
Generous glug of olive oil
2 fat cloves of garlic, sliced
Salt to taste
Method:
Blend your tinned tomatoes with a hand blender. You could cut this stage out by using a good quality passata but passata never tastes as good- you have been warned !
In a smallish saucepan, add your oil and garlic and cook on a medium heat until the garlic is frying and starts to colour. Coloured garlic will make the sauce bitter so don’t fry until brown just until it starts to colour. Also- always start with a cold saucepan and bring the heat up- don’t start with a preheated hot saucepan.
When the garlic is sizzling away in the oil (It looks a like a lot of oil but trust me!)- add your blended tomatoes and cook on a medium heat for approximately 10 minutes (tomato sauces don’t need to be cooked for hours and hours) until the dark red colour starts turning orangey. Season and taste and adjust as necessary (it should taste good!).
Cook your spaghetti/linguini or pappardelle (or any pasta you want) according to instructions and then drain, mix in with your sauce and serve.
Delicious with grated parmesan and blackpepper but also a good base sauce for meatballs, steamed seafood, add chilli for arrabiata and so on.