Translated as ‘brother devil’, this spicy tomato sauce is a great base for any pasta, pizza base or even as a sauce for slow cooking. Make up a batch to have on hand for quick mid-week meals.
Fill a large pot with cold water, cover, and place on a high heat to come to a boil. In a heavy-based deep fry pan, heat the extra virgin olive oil over a medium heat.
Add the garlic and cook for 3-4 mins or until fragrant and golden.
Add the chilli flakes and cook for 30 seconds. Add the tomato, mixing well and adding seasoning to taste.
Cook the tomato, stirring occasionally, for 10-12 mins or until the oil separates and the tomato begins to fry.
The sauce will start to thicken, so keep a close eye to avoid burning.
Turn down to very low to just keep warm.
Once the water boils, cook the pasta according to the packet instructions.
Drain well and add to the sauce.
Add the chopped herbs, pecorino or parmesan and mix through well to combine. Serve immediately, drizzled with olive oil.
½ cup Azzuro extra virgin olive oil
5 garlic cloves, peeled and ﬁnely chopped
2 teaspoons Farro chilli ﬂakes
1 jar Metelliana (plain) Passatta
salt and pepper to taste
1 pack Bertagni Ravioli
1 Living Herbs basil plant, ﬁnely chopped
1 Living Herbs mint plant, ﬁnely chopped
½ bunch Italian parsley, ﬁnely chopped
¼ cup pecorino or parmesan, ﬁnely grated