Home-made pasta sauce and freezing - advice needed!

[Edrof]

Helloooo!

For the last few months I've been making my own pasta sauce - and I love it. Now I'm thinking about making a large batch and freezing it all for future use, but will it keep its flavour or go a bit watery?

The ingredients:

Capers (jarred), olives, basil, anchovies (tinned), garlic, chillis, (tinned) tuna and lemon juice all whizzed up in the food processor then added to passata.

Should I make a small batch to freeze to see how it turns out or am I being overly cautious?

 

[Edrof]

Lovely, thank you.

 

[Edrof]

It's from Jamie Oliver's 30 Minute Meals. I've found it online, except I've changed a few things for my own taste and whatever we have in stock - I like using passata instead of just tinned tomatoes and I don't really like cinnamon so I leave that out.

This dish was at the top of my "must cook" list from the 30 Minute Meals book.

Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt.

Put the spaghetti into the saucepan and cook it according to the instructions on the packet.

Pour the oil from the tuna into the frying pan and then crush the garlic, adding it to the frying pan along with the capers, anchovies and their oil (don't be alarmed if it looks like there is a lot of oil).

Chop the chillis (seeds optional) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little colour add the tuna, breaking it up a little, then add the olives, tinned tomatoes, a pinch of cinnamon and some black pepper.

Once the pasta has cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice of a lemon and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Pour the spaghetti into a large bowl and finish with the remaining parsley.

Enjoy with a bottle of red wine.