An easy tomato pasta sauce

Although you can get tomato pasta sauces in jars really easily they're generally quite salty. The great thing about this one is that because you make it from scratch you can add whatever you like at the end. Cook the pasta as it says on the packet, I usually start it once the sauce is reducing to one side. And finally as every good student knows cheese must feature in every meal; just parmesan or even cheddar grated over the top at the end in this case.

Serves 2

• 1 clove of garlic
• 1 onion
• 5 mushrooms
• 1 tin of tomatoes
• 2 tsp of tomato puree (may seem like an unnecessary extra but it’s well worth having and will keep for ages in the fridge)
• Pinch of pepper
• Pinch of dried mixed herbs

1. Finely chop and fry the garlic and onions in a little oil for 2-3minutes.

2. Pour in a tin of tomatoes (in my opinion the cheaper not chopped ones are better because they’re not so watery although they do need breaking up with a wooden spoon once in the pan). Add the tomato puree, dried herbs and mushroom, you shouldn’t need salt because of the tomato puree.

3. And that’s it, at this point add any of the extra ingredients and leave it on a low heat with the lid off gently boiling to reduce the sauce for about 10-15minutes.

(Useful to know that if you leave something simmering with the lid off it reduces, if you just want to keep it warm leave the lid on and it won’t burn to the bottom.)

• Tuna - At the end
• Bacon - Pre fried or grilled, or added at the start with the onions at the frying stage
• Peppers - Either with the onions or at the end with the mushrooms depending on how cooked you like them
• Courgettes - Respond to frying like peppers best to put them in at the earlier stage with the onions.

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