I had seconds of this. And Bert’s leftovers.
I hope that this is in the same category as home made baked beans – wholesome and tasty, and not in the same category as home made custard creams – insane. I have made my own custard creams, but that was in a pre-child fit of whimsy.
Serves four, or two for lunch and leftovers for lunch tomorrow
50ml water and a bit of pasta water
Salt to taste
1 teaspoon brown sugar
2 carrots, grated
1 onion, chopped
2 cloves garlic, crushed
A lot of olive oil
A couple of handfuls of alphabet pasta
Fry the onion and garlic in the olive oil then add the carrots. You want enough oil for the carrots to be melting into it after a few minutes. Cook for around five minutes, till the carrots really soft, then add the passata and 50ml of water. Season to taste with salt and add the sugar. Cook for around five minutes again. Meanwhile put the alphabet pasta on to cook (mine takes 7 minutes).
Then puree the sauce, add maybe half a ladle full of the water the pasta was cooked in – enough to get it to a thick but runny consistency – and serve on hot, buttered toast.