Penne Rigate with Fresh Tomato Sauce and Mozzarella

1 hour 30 minutes

Serves 2-3

Vegetarian

This recipe is from Delia's Vegetarian Collection.

Although it is very simple, this classic tomato sauce reduces down to a very fresh concentrated tomato flavour, one of the best sauces ever invented.

It even freezes well.

Vegetarians may like to know you can buy a parmesan 'style' cheese from Bookham and Harrison Farms Ltd.

The Delia Online Cookery School: Watch how to cook perfect pasta in our cookery school video on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Freezing Tomato Sauce for pasta

Asked by: Bojack40

Re Delia’s Penne Rigate with Tomato’s and Mozzarella. Can i freeze the tomato jam? Also, would that be before or after the mozzarella is added? By the way, My mum swore by Delia in the 70s, and she (mum) was a great cook (she died 1985). I have used the recipes and the updates for years, but now I'm retired, I’m trying new things and Delia is still our ‘go to’. Because the recipes and the methods are complete, follow them and they work. I want to say Thank You for fifty years of great family fayre.

Answered by Lindsey: Hello, That’s so lovely to hear about your late Mum and you enjoying and appreciation Delia’s recipes. Yes, absolutely you can freeze the reduced tomato sauce on the day it is made, for up to 6 months, and yes, you’re right it should be frozen without the mozzarella. Best wishes Lindsey

Method

Start by reserving 3 of the tomatoes for later and roughly chop the rest.

Next, heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and golden. Now add the chopped tomatoes with a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is let them simmer on a very low heat, without a lid for 1.5 hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then. Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves.

When you are ready to eat, gently re-heat the tomato sauce and put the pasta on to cook. Stir the mozzarella into the sauce and let it simmer for 2-3 minutes, by which time the cheese will have begun to melt. Serve the sauce spooned over the drained pasta, sprinkle with parmesan and add a few fresh basil leaves as a garnish.