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A staple pasta sauce.

Updated: Jul 25, 2019

It's always good to have a simple, tasty pasta sauce recipe you can easily whip up when needed. This recipe is one I picked up when living in Florence and every time I eat it, it takes me right back to those cobbled streets. It is perfect when cooking for friends or even just for yourself and it never disappoints!

Serves 2


425g fresh Vine tomatoes

1 clove garlic

1 vegetable stock cube

250g bacon lardons/ pancetta

Couple of leaves of fresh basil

Sea Salt


Olive oil

250g pasta- any shape (farfalle)


Take a large skillet pan and start cooking your lardons on medium heat (no oil needed).

Peel the skins off the tomatoes and chop roughly.

Place in the pan with your lardons and a drop of olive oil and a generous sprinkle of salt and pepper.

Finely chop the garlic and add to the pan.

Crumble in the vegetable stock cube.

Let simmer until the tomatoes have broken down into a sauce.

Bring a pot of salted water to the boil and add your pasta and cook until al dente.

If needed, add a drop of pasta water to your sauce to avoid it drying out.

Once your pasta it cooked, add it to the sauce (always add your pasta to your sauce and never the other way around).

Mix it together, add your fresh basil and BUON APPETITO !

Pretend you are right here:

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