20 Minute Passata Tomato Sauce
If you’ve seen that bottle of passata on the grocery shelf and wondered what to do with it, this is it. A quick and easy tomato passata pasta sauce that comes together with a handful of pantry staples — butter, olive oil, onion, and garlic. Smooth, rich, and ready to cling to every strand of pasta.
Servings 4
Ingredients
- 2 T unsalted butter
- 1 T olive oil
- ⅓ cup chopped onion
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic
- 23 oz bottle of passata I use Mutti or Centro
- 2 teaspoons sugar
- fresh basil leaves about 6-10 leaves
Instructions
- Melt the butter in a saucepan and add the olive oil.2 T unsalted butter, 1 T olive oil
- Add the onion, a sprinkling of salt and pepper and saute the onion in the fat until golden.⅓ cup chopped onion
- Add the garlic and cook for about 30 seconds or until you smell it.3 cloves garlic
- Pour in the passata, the sugar and about 6-10 fresh basil leaves (they can be on the stems). Simmer over low heat for about 20 minutes. Taste and correct for seasoning.23 oz bottle of passata, 2 teaspoons sugar, fresh basil leaves
Notes
Can be made ahead up to 3 days and stored in an airtight container.
Freeze passata sauce (once completely cooled) in a freezer-safe bag or container up to 6 months. I like to let all the air out and lay it flat. Make sure to label the name and date on the bag with a permanent marker!