“Mauritius” Pasta

marinara-sauce-2

A few years ago we were fortunate enough to going to Mauritius for 10 days.  We stayed in one of the Club Med resorts on the island.  As far as all inclusive resort holidays goes, what an amazing experience.  I would love to visit another Club Med resort soon, very soon!

In the dining hall they had serving stations representing different cuisine from around the world e.g. Italian, Asian, American etc.  At the Italian serving station they prepared most of the food alfresco according to your specifications.  The kids enjoyed the idea of having their own personal chef.  (As if that was unique, haha). At every dinner service they trotted off to the Italian serving station, asking for their pasta.

After our holiday the kids showed signs of withdrawal symptoms from “Mauritius” pasta (as they called it) and I had to make a plan.  They told me exactly what the chef did and all that I had to do.  It took us a few weeks to get the taste exactly the same as in Mauritius.

The sauce is very forgiving, adjust it to your palette.  Daniel taught me to add the sugar first to balance the acidity of the tomatoes, then add the salt.  This way you don’t add to much salt to your sauce.  Enjoy!

Ingredients:

2 x 400g Canned Tomatoes (whole tomatoes) or 1 x 800g can
50ml Olive Oil
3 cloves Garlic, finely Chopped
15ml (1 tblsp) Sugar
10 leaves Fresh Basil, chopped or 5ml dried Basil
Salt en Freshly ground blackpeper to taste
75ml Cream
Optional:
1 packet
Smoked Bacon or Frankfurters

Method:

  1. In a medium size pot first add the olive oil and chopped garlic, then switch on the heat.
  2. Fry the garlic in the olive oil, be careful not to burn the garlic.
  3. Add the canned tomatoes
  4. Add the sugar and simmer for a few minutes.
  5. Season with salt and black pepper to taste.
  6. Add the fresh or dried basil and simmer till volume is a 1/4 less.
  7. Fry the bacon/frankfurters in a separate pan.
  8. Liquidise the sauce and add the cream, then fried bacon or frankfurters.  Simmer for 5 min.

Serve with:

Parmesan cheese and fresh green salad

 

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