It's still my favorite tomato sauce. Thought I'd share ...
Sugo Fresco di Pomodoro
Here is a recipe as sweet as it is short, a fresh-tasting tomato sauce with bright, summery flavor to use with many cuts of pasta: Spaghetti, spaghettini, fusilli, penne, rigatoni, ziti are some of the most suitable ones.
The special taste of the sauce depends largely on the way the garlic is handled. It must be sliced very thin, sautéed only until it becomes just faintly colored, and then allowed to simmer slowly in the tomato so that it can release all its sweetness. Raw basil at the contributes a fragrant fillip. Make sure the basil does not undergo any cooking.
For 1 pound pasta
1/3 cup extra virgin olive oil
2 medium garlic cloves, peeled and sliced very thin
1 1/2 cups canned Italian peeled plum tomatoes, cut into large pieces, with their juice
Black pepper in a grinder
10 fresh basil leaves, torn by hand into small pieces
- Put the oil and garlic in a saucepan and turn on the heat to medium.
- When the garlic becomes colored a pale gold, add the tomatoes and turn the heat down to very low. Cook, uncovered, until the oil floats free of the tomatoes, about 20 minutes.
- Add salt and grindings of pepper and cook for another 2 to 3 minutes, stirring from time to time.
- Off the heat, stir in the torn basil leaves.
AHEAD-OF-TIME-NOTE: The sauce can be cooked several hours in advance. Add the basil after reheating, when ready to serve.
P.S. The photo on the Contents ... That's my former trainer Tanya riding Whittaker.
P.P.S. Tis the season: Shop creatively. SHOP CREATIVE MAINE.