This very basic tomato sauce is quick, easy and most of all delizioso! It works best with fresh tomatoes, but canned will also work.
Basic Tomato Sauce
Sugo de Pomodor all Napolentana
4 servings
This recipe from The Ultimate Italian Cookbook: Over 200 authentic recipes from all over Italy, step-by-step by Carla Capalbo
4 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 lb tomatoes, fresh (6 Roma or plum) or canned, chopped (retain juice)
salt and freshly ground pepper, to taste
fresh basil
1. Heat the oil in a medium saucepan. Add the onion, cook over moderate heat until it is translucent, 5-8 minutes.
2. Stir in the garlic and the tomatoes with their juice. Season with salt and pepper. Add the basil. Cook for 20-30 minutes.
3. Pass the sauce through a food mill or puree in a food processor.
SERVING NOTES
Return to pan to gently bring back to temperature.
Pasta type: shaped (with grooves to hold sauce)
Pasta density: medium
Accompaniment: grated or shaved cheese, fresh basil (torn or chiffonade)
