This is a great basic to learn. I recommend batch cooking the sauce and freezing in portions so you always have a back-up meal at the ready. You can also use this as a sauce for chicken or fish.

Variations: You can do so much with this simple dish! Try adding a spoonful of mascarpone, a few torn basil leaves, some roasted veg, leftover chicken… lots of possibilities.

Freezing: Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight. Reheat on the hob until piping hot.