Basil and tomato pasta sauce

Today's recipe is for a nice light sauce to accompany pasta. If the fresh tomatoes currently available at your supplier are sad watery ones with little flavour, it's as well to use good canned Italian tomatoes which have miles more flavour.

Tomato and Basil Pasta

1 medium onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
6 large fresh tomatoes, peeled (or two cans Italian tomatoes)
2 tablespoons capers
1 teaspoon chilli paste or a couple of fresh chillies, deseeded and chopped
1/2 cup chopped basil leaves

Saute the onion and garlic in oil till tender. Don't let the garlic burn. Add the chopped tomatoes, draining off some of the juice if you are using canned tomatoes. Add the capers and chillies and simmer the sauce for 20 minutes adding the basil for the last five minutes.

Meanwhile cook your pasta according to directions on the packet. Drain and stir through the tomato sauce. If you like anchovies, you can soak them in a little water, drain them and add them to the onions when these are nearly tender.

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