Tag: basil


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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

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For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.


  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper


  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Fusilli recipe with tomato, mozzarella, garlic and basil – Italian Cuisine

Fusilli recipe with tomato, mozzarella, garlic and basil

  • 300 g whole wheat fusilli
  • 300 g tomato sauce (fresh, in season)
  • 50 g mozzarella
  • basil
  • salt
  • aged black garlic
  • extra virgin olive oil

For the fusilli recipe with tomato, mozzarella, garlic and basil, boil the fusilli in plenty of boiling salted water. Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil. Drain the pasta and pour it into the pan with the sauce. Let it cook for 1 minute, then serve it, adding the chopped mozzarella, the crushed garlic in cream and the basil leaves.
Recipe by Davide Oldani

Recipe Salad with chicken, crispy bacon and basil cream – Italian Cuisine

Recipe Salad with chicken, crispy bacon and basil cream

  • 1 pc sectioned chicken (2 half breasts and 2 thighs with overweight)
  • 500 g iceberg salads and lettuce
  • 500 g salted vegetable broth
  • 100 g coconut milk
  • 40 g Grana Padano Dop
  • 8 pcs slices of smoked bacon
  • 3 pcs files
  • 2 pcs "baby" carrots
  • 1 pc green pepper
  • 1 pc avocado
  • tarragon
  • basil
  • cornstarch
  • salt
  • extra virgin olive oil

For the salad recipe with chicken, crispy bacon and basil cream, place the chicken parts in a baking dish with the skin facing upwards, spread over a dozen sprigs of tarragon, 1⁄2 chopped chillies, the squeezed juice of 2 limes and coconut milk; Marinate in the fridge for about 1 hour. Transfer the chicken with its marinade and the vegetable stock into a large saucepan, cook over low heat for about 15 minutes from the boil, then remove the breasts, which will already be cooked, and continue cooking the legs for another 10 minutes. Keep the meat aside, strain the cooking juices and let it reduce to medium heat for about ten minutes, dissolving 2 teaspoons of cornstarch to make it thicker. From the head of lettuce and the iceberg 8-12 external leaves, larger, to be used as a base, are recovered and the rest cut into small pieces. Slice the carrots finely. Spread the bacon slices on a plate and cook them in the microwave, at maximum power, for 1 minute, until they are crispy. Alternatively brown them in the pan for 3-4 minutes. Clean the avocado and whisk it with the juice of 1 lime, a dozen basil leaves, a pinch of salt and 3-4 tablespoons of oil, until you get a cream. Sprinkle the chicken pieces, cut the pulp into pieces and season with the hot cooking sauce. Arrange 2-3 iceberg or whole lettuce leaves in each dish, spread the chopped salads inside, chunks of warm chicken, flakes, 5-6 basil leaves, carrot slices, crispy pancetta broken and some chilli peppers. Season with a little oil, a pinch of salt and pepper and complete with the basil cream.

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