Ingredients
- 400g Pasta
- 1 tin tomato sauce
- 200g fresh cherry tomatoes
- 2 garlic cloves
- 30ml CLYR, plus extra for finishing
- ½ tsp sea salt, or to taste
- 100ml reserved pasta water
Instructions
- Start the Sauce: Heat the CLYR in a large frying pan over a medium-low heat. Add the garlic and cook gently for 1–2 minutes, without allowing it to brown.
- Add the Tomatoes: Pour in the tomato sauce and season with salt. Add the fresh cherry tomatoes.
- Let It Simmer: Reduce the heat and leave the sauce to simmer gently for 30 minutes, stirring occasionally.
- Cook the Pasta: Cook the pasta in salted boiling water until al dente. Before draining, reserve at least 100ml of the pasta water.
- Blend the Sauce: Transfer the tomato mixture to a blender. Add a little pasta water and blend until completely smooth.
- Strain It: Pass the blended sauce through a fine sieve, pressing it through with the back of a spoon. Return the strained sauce to the frying pan.
- Bring It Together: Add the drained pasta and toss over a low heat. Gradually add more pasta water as needed until the sauce becomes silky and coats the pasta.
- Finish: Serve immediately with an extra drizzle of CLYR.