Whether in sauce, on a pizza or any other Italian dish, passata can serve as a good base or the perfect finishing touch. Here's a few of our tips on how to use passata including making a pasta sauce.Sieved passata is simply can be used as a base ingredient for any pasta sauce. It's perfect for soups, stews and casseroles. Alternatively spread onto a pizza base and finish with toppings of your choice.
1tspFresh chopped oregano, divided, or ½ teaspoon dried
1tspFresh chopped mint, divided
¼tspGrounded black pepper
¼cupPamigiano or Reggiano cheesefresh grounded
In a large heavy bottomed pot with a lid, before turning the stove top on, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end),
Turn on the stove and very slowly bring up the ingredients to temperature. When the onion and garlic begin to brown (5-min), stir in the sugar and chilli flakes, continue to stir until sugar dissolved (1-min)
Add the tomatoes, turn heat to medium high and stir until they start to boil. Reduce heat to the lowest heat possible, simmer, partially covered for 2 hours. Ensure you check on the sauce regularly and stir
After 2-hours, remove from heat, add reserved herbs, Parmigiano-Reggiano, add the butter to round out the flavours.
Depending on your dish, you can sieve and store your passata or use as is over your pasta.
Red chilli flakes give a depth of flavour with little to no heat once cooked for a long period of time