Classic Tomato SauceSuper-Quick Pasta Sauces

Pasta compomodori. It's basic, basic tomato sauce. The basis of lots of Italian recipes. It is classic.

We are going to show you two different directions One is gonna be arrabiata and
then the other one is tuna and capers Onions and garlic and tinned tomatoes are your base Ems, you're on the onions. I'm going to chop the garlic My trick with garlic is I put a bit of salt on it and it releases all the juices Look at all that moisture That's the salt that's released that. It makes it really easy to crush with a flat blade. A nice glug of olive oil.

Heat it up Ready? Yup We've got a lovely mix of different sized onions in there. Authentic. In theory you'd have them all diced nice and fine. Garlic wants to go in a little bit later because you don't want it to burn, the garlic
cooks much quicker than the onion's.

Ems will you open the tin of tomatoes. Make sure they're chopped Mum's shown us how to do this. It just saves you pulling them out and chopping them. There we go nice chopped tomatoes Look at that! Because there's a lot of liquid in there we also cheat with the stock.

Crumble that stock in and it will dissolve Trust me! It does the job, it really does. There's some bigger chunks of tomatoes there. Just bash it down with your spoon Put some salt and pepper in them and then pepper anchino, which is cayenne pepper. Not enough to make it spicy.

It should just give it a little heat That is a classic tomato sauce. I'm just going to have a little taste. I'll have a little taste too please. Leave it to simmer as it is, for about 15 minutes but that's pretty much the same time as your pasta's going to cook Mum would literally make this in vats Do you want to come and have a little look? This is where she stores all the essentials Italian tuna, Italian pasta.

Here we go. Come September they'll probably be 15 of these and these are brilliant because they're like little bricks, they're perfect for two people. You can pop that straight into a pan from frozen, ten minutes on the heat? Mum's going to hate the fact that we're in here. Don't tell her! Come on, take a look at our pasta store cupboard  essentials video.

Just click on the link below So we're going to split this sauce and show you arrabiata, which is spicy, a bit like a pesto, really versatile. Let's put our pasta in because that's going to take ten minutes So this pasta that we're using here is fusilli. All those little twists really mop up the sauce, and you'll have gooey tomato sauce running through that pasta. Chop up some pancetta now So that's nice and warm You don't need any oil because this pancetta will just, it's got enough fat in it If you say you're arrabiata you're cross, you're angry, they call it that because it's fiery and spicy You don't want to get rid of that fat because it's full of flavour and saltiness and it's really good Look at those bits Nice and crispy and delicious If you're going to have an arrabiatta you want it nice and hot.

Half a teaspoon of chilli flakes As you can see it's quite meaty thick sauce now. Just before I put the pasta in there I'm going to add a little bit of the pasta water. Come on Em's. I'm ready.

We want 50/50 yeah? Marry the pasta on the heat. Always This one's your spicy Arrabiata And then the other one is really simple
we loved it as kids tuna and capers My tuna's gone in Capers will give it a little bit of saltiness
and it goes really really well with the fish After our swimming lessons when we were kids, instead of going to the fish and chip shop like everyone else, we went home for a plate of pasta with tuna I want a drizzle of olive oil I'm going, I'm not waiting for you. I want parmesan on mine too. Yup, really good Chilli? Yup, it's got a hit.

It's good. Ohhh, everytime You can try some of mine.