tomato pasta sauce + 10 variations to spice it up
Prep time
Cook time
Total time
Serves: 6
  • 900g Rosa tomatoes
  • 200ml Olive oil – good quality (I know this sounds a lot but the tomatoes burst open to combine with the olive oil, garlic and basil - and creates the most amazing sauce )
  • 8 Garlic cloves – peeled but kept in whole segments
  • Handful fresh Basil
  • Salt and black pepper
  • 150 – 200g Fresh parmesan cheese – shaved with potato peeler
  • 500g Penne pasta (or spaghetti)
  1. Add the olive oil to a large pan / pot and add the garlic and about one handful of torn basil leaves. Heat the oil very slowly on low-medium – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes – please don’t burn the garlic.
  2. Add all the tomatoes, turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
  3. You will see the tomatoes will start to burst open and infuse with the olive oil.
  4. Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!
  5. Just before serving, add the rest of the basil and sprinkle generously with shaved parmesan
  6. You can use the sauce just as is or see the 10 variations above you can add at the end for an interesting twist.
Recipe by Anél Potgieter at