Basic Tomato Pasta Sauce

The way I love cooking my basic pasta sauce is very simple but some ingredients make all the difference. First of all I like the tomatoes to be fresh not canned, which canned is a quicker alternative, but there is nothing better the fresh stuff. I also like to add two ingredients which I think make a lovely sauce and changes the palate, smoked paprika and chilli flakes. I like the smokiness of the paprika and it also gives a more intense red colour apart from the tomato paste, and the chilli flakes gives it that kick. 

Ingredients (serves about 3 - 4):

5 - 6 fresh tomatoes 

5 - 6 cloves garlic 

Grapeseed oil

1 and a half teaspoon smoked paprika

A pinch of chilli flakes 

1 tablespoon tomato paste

Salt (optional for any dietary restrictions)

1 tablespoon sugar (for the acidity)

A little water 

Cornflour (as a binder if the sauce would still be liquidy)

Maltese Gbejna or Parmesan cheese to decorate 

Parsley to decorate 

Method:

Blend tomatoes into a food processor. Chop garlic and fry into a pan in the grapes oil along with the chilli flakes and and half a half a teaspoon smoked paprika. Once the garlic have had a golden colour, add the tomatoes puree a little water of the puree is very dense, the rest of the paprika, the sugar, salt and tomato paste. Bring to a boil, lower the heat and leave to simmer for around 15 mins. Once it has been cooking, add the cornflour to give the sauce that velvety texture if it has a liquid consistency. Cook your favourite pasta and decorate with a few slices of Maltese Gbejna (Maltese goats cheese or parmesan cheese) and parsley. Enjoy!