SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 3 (Tomato Sauces)

Mostly store-cupboard. Specialist items for puttanesca: anchovy fillets in oil, capers and pitted black olives are in the tinned or jar aisle. Whole plum tomatoes are usually next to the chopped ones.

Quick tomato sauce (2 portions)
[ ] 150 g dried spaghetti or penne (75 g per portion)
[ ] 400 g tin chopped tomatoes
[ ] 1 tbsp olive oil
[ ] 2 garlic cloves, thinly sliced
[ ] 1 pinch sugar
[ ] ½ tsp salt
[ ] 4 basil leaves, torn

Slow tomato and basil sauce (4 portions)
[ ] 1 small onion, finely chopped
[ ] 1 carrot, grated
[ ] 1 celery stick, finely chopped
[ ] 2 garlic cloves, sliced
[ ] 2 tbsp olive oil
[ ] 800 g tinned whole plum tomatoes (2 tins)
[ ] 1 bay leaf
[ ] 1 pinch sugar
[ ] 1 tsp salt
[ ] 1 handful of basil leaves
[ ] Pasta, 75 g per portion served, and freezer tubs or bags

Arrabbiata (2 portions)
[ ] 150 g dried penne (75 g per portion)
[ ] 400 g tin chopped tomatoes
[ ] 1 tbsp olive oil
[ ] 3 garlic cloves, sliced
[ ] ½ tsp dried chilli flakes (or 1 fresh red chilli, chopped)
[ ] 1 pinch sugar
[ ] ½ tsp salt
[ ] 1 tbsp chopped flat-leaf parsley

Puttanesca (2 portions)
[ ] 150 g dried spaghetti (75 g per portion)
[ ] 1 tbsp olive oil
[ ] 2 garlic cloves, sliced
[ ] 4 anchovy fillets in oil (optional), chopped
[ ] 1 tbsp capers, rinsed
[ ] 40 g pitted black olives, halved
[ ] ½ tsp dried chilli flakes
[ ] 400 g tin chopped tomatoes
[ ] 1 tbsp chopped flat-leaf parsley

For the experiments
[ ] 400 g ripe fresh tomatoes (tinned vs fresh)
[ ] Extra tomatoes, garlic and oil for a double quick sauce (10, 20 and 40 minutes)