Recipes AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)

AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) - Recettes simples pour la maison. Simply authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic, and basil. Toss with your favorite pasta or use for pizza, gnocchi, and more. Sugo di Pomodoro (Authentic Italian Tomato Sauce). Ricetta facile e veloce per condire la pasta con conserva di pomodoro e cipolle :D Easy and fast recipe to flavor pasta with tomatoes sauce and onions :D. This is probably the most common basic recipe in most of central and northern Italy.

Pasta Pomodoro Is a simple pasta dish with a delicious tomato sauce, fresh basil, and Parmesan cheese. This quick and easy meal is a family favorite and a great weeknight dinner recipe. One of the best pasta dishes I have ever made.

Vous pouvez faire cuire AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) avec 13 épices et 7 étapes. Voir le guide suivant!

1. 1 medium-sized onion, very finely chopped.
2. 1 medium-sized carrot, very finely chopped.
3. 1 celery stick, very finely chopped.
4. 4 tbsp olive oil.
5. 1 garlic clove, very finely chopped.
6. 1 small dried chilli, seeded and chopped (optional).
7. 800 grams Italian canned plum tomatoes, coarsely chopped.
8. 4 parsley stalks.
9. 1 bay leaf.
10. 1 tsp sugar.
11. 1 sea salt and freshly ground black pepper.
12. 350 grams penne or bucatini (pasta).
13. 1 freshly grated parmesan to serve.

Used tomato basil passata that I bought from an Italian import store instead of pureeing the tomatoes myself. Cook the pasta according to package instructions. Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce.

1. Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture)..
2. Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper..
3. Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom..
4. Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta..
5. Cook the pasta in plenty of boiling salted water until al dente..
6. Drain well and toss with the sauce..
7. Serve at once, and hand round a bowl of freshly grated parmesan..

Spaghetti is the recommended pasta type for absorbing a smooth and simple tomato sauce. Certainly, as Boswell and Sarah Grueneberg's sauces show, you can make a perfectly delicious sugo di pomodoro with nothing more than Perfect pasta al pomodoro. Tomato and basil sauce is one of Italys favorite pasta sauce. In fact, many Italian homes make this sauce in summer from freshly picked vine ripe tomatoes. Add the kosher salt and pasta, mix well, and cook until al dente.