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Anel cooks Tomato Pasta Sauce + 10 Variations on RSG

Posted on June 27, 2012 by in pasta

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Tomato Pasta Sauce with Anchovies and Capers

This tomato sauce blew me away! Seriously, I have never heard or seen this way of making a tomato pasta sauce and honestly I  will not look for another recipe ever……EVER! So simple and so divinely delicious, that my search for the perfect sauce has ended. The lady who had the wooden spoon in her hand today making this yummee sauce in my kitchen, was the very colorful, very beautiful and multi-talented …….
Anel Potgieter from Lifeisazoobiscuit. I am always eager to meet new bloggers, but my curiosity had no measure when I read the following on Anel’s About me page:

“I grew up with three elder brothers in a very small Free State town Wepener – there were no luxuries when it came to food, no restaurants or fancy bistros. We grew up on meat, rice and potatoes. But Sunday was cake day!  People came to our house every Sunday after church to have some tea and cake – So my first memory of food and the kitchen started at the tender age of 8 when my mom told me I must bake a “dadelbrood” (date bread) for the next day.

After that I had to do it every single Saturday. Later when I was 11 the ladies at the “kerkbasaar”(church fates) always asked me to taste the curry “right”.  I had to stand on the chair lean over these “gasstofies” (gas stoves) and peep in the pots and shout out what they need to give me so we can “fix” the taste of the curry. And then I discovered zoo biscuits …”

I just had to meet this lady and find out what the story is behind the zoo biscuits! The funny thing is, after a whole morning of cooking, laughing and sharing recipes, stories and one or two life-lessons, I still don’t know what the zoo biscuit story is, but I have learned enough to know that Anel and her blog is here to stay, because it is driven by passion and a zest for life and all it has to offer.

Back to this amazing sauce. What can be so amazing about it, really? the internet is literally flooded with recipes for the perfect tomato pasta sauce. Even, I have a couple of versions of the perfect sauce…..until today that is. For me, there will from now on be only 1 sauce…. Anel’s sauce! With this, I hand you over…..

“I am a freakishly mad about tomatoes. So obviously my most favourite pasta sauce is a tomato-based sauce … made from fresh, ripe, juicy tomatoes that brim with flavour. I read about this method to make tomato sauce a few years ago in a magazine – unfortunately I cannot remember or find the magazine between the thousands of foodie magazines lying around in my house – please try this, it is definitely the most delicious tomato sauce you will ever taste!”

Tomato Pasta Sauce
Serves: 6
Preparation and cooking time: 30 minutes

900g Rosa tomatoes
200ml Olyfberg olive oil
8 Garlic cloves – peeled but kept in whole segments
Handful fresh Basil
Salt and black pepper
150 – 200g Fresh Parmesan cheese – shaved with potato peeler
500g Penne pasta (or spaghetti)

1. Add the olive oil to a large pan / pot and add the garlic and about one handful of torn basil leaves. Heat the oil very slowly on low-medium – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes – please don’t burn the garlic.
2. Add all the tomatoes, turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
3. You will see the tomatoes will start to burst open and infuse with the olive oil.
4. Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!
5. Just before serving, add the rest of the basil and sprinkle generously with shaved parmesan
6. You can use the sauce just as is or see the 10 variations below you can add at the end for an interesting twist.

Cook’s (Anel) Notes – 
10 Variations you can add to the tomato sauce + remember always sprinkle generously with shaved parmesan!

1) Cut chorizo sausages in slices and add – this makes it a rich and spicy dish.
2) Bacon (+ chilies optional) – everyone loves bacon! Adding a somewhat smoky flavour to your pasta.
3) Meatballs – you can make this on Sunday and just add in the week to your pasta dish.
4) Lots of fresh chopped chilies – simple, yet always deliciously and one of my favourites.
5) Capers + olives + anchovies + chilies – my absolute favourite!
6) Any seafood – prawns, calamari, fish, mussels – add them to the tomato based sauce at the end of the cooking process – let it simmer through for 5 minutes – taste for seasoning again after you have added any seafood.
7) Fresh herbs (basil, parsley) and lots of rocket – mix it with the sauce – yum.
8) Roasted vegetables + olives + capers + crumbled feta – these produce lovely Mediterranean tastes.
9) Artichokes, creamy feta cheese + sprinkle of dry oregano (use the oregano very sparingly).
10) Fresh slices of buffalo mozzarella + sprinkled with smoked Maldon salt .

Do tune in to RSG on Thursday mornings just after 9 when I share these delicious recipes. You can also listen online here:

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5 Responses to “Anel cooks Tomato Pasta Sauce + 10 Variations on RSG”

  1. Sheena Mathew 6 January 2013 at 2:08 pm #

    We just enjoyed the most amazing pasta ever!!! My husband, who is fussy when it comes to food and quite demanding, announced this is the best pasta dish he has ever tasted and wants this dish as a regular. I used Mini Penne Regata. Wow, we have never had better pasta ever! Thank you so much!!!!!!

    • nerinatimm 8 January 2013 at 7:45 pm #

      My favorite also, glad you liked it!!

  2. Jackie 17 October 2013 at 4:55 pm #

    Nina, quick question. Would blitzing affect taste at all?

    • nerinatimm 18 October 2013 at 8:38 am #

      No Jackie, I place it back on the stove for a few minutes, it is still delicious!

  3. Prima Donna 19 June 2014 at 7:00 pm #

    I like the feta cheese option, you are really inspiring me to start cooking again. The recipes look so easy.

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