Pasta pomodoro
Tomato pasta sounds like the easiest thing to make but it is a herculean task to get right. This version is the result of many trials and tribulations. The sauce is rich and luscious and the tangy tomatoes have a voice of their own. It's a no brainer for me. The sauce is great over grilled vegetables, bread and even as a pizza sauce.
Hope you love this as much as I do!
Serves 4
Ingredients
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1 small onion
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3 cloves of garlic, minced
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3 tablespoons of olive oil
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5 tablespoons of butter
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1 sprig of basil
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2 tablespoons of chopped basil
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1 cup of grated parmesan cheese
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2 cups of quality chopped tomatoes (san marzano tomatoes are the best), pureed
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500 grams of pasta
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Salt and pepper to taste
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Red chilli flakes
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Splash of red wine vinegar (optional)
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Extra virgin olive oil for serving (optional)
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Dried herbs (optional)
Instructions
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Heat the olive oil and 2 tablespoons of butter together in a pan over medium heat
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Add the onions and garlic
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Now add chili flakes - I like to add about half a teaspoon
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In a minute, add the pureed tomatoes and stir well
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Rub the sprig of basil leaves between your hands and add it to the pot
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If you like an added tanginess, add a splash of red wine vinegar (less than a teaspoon)
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You can even add some dried herbs like oregano if you like
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Let the sauce reduce for about 10 minutes
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Follow the instructions on the box and boil the pasta separately
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Once the sauce thickens up, add salt and pepper to taste and remove the basil sprig
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Reduce the flame
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In a minute, add the remaining butter and a third of the parmesan cheese
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You can add more chili flakes if you like it spicier
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As soon as the pasta is done, coat it in the sauce
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Garnish with chopped basil, parmesan and a swirl of extra virgin olive oil and serve hot