Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.
Serves [4] Download recipe
Ingredients
2 tablespoons of oil, preferably olive
handful of basil stalks, finely chopped
2 garlic cloves, chopped
2 tins of chopped tomatoes
salt and pepper to taste
serve tossed with 500 grams of pasta, any shape you like.
Method
Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes).
Put a couple of tablespoons of oil in a good-sized pan and heat moderately with the garlic and basil. Allow to colour very slightly, then add the tomatoes. Cook gently until reduced to a thick sauce.
Food savvy tip
Use leftover herb stalks, chillies and crushed garlic cloves pushed into olive oil bottles to offer a delicious chilli oil to dress salads and pasta.
