CLASSIC TOMATO SAUCE
As an Italian I love Italian foods, but then again who doesn’t? We all love spaghetti and here is a very simple, classic tomato sauce recipe to top over a steaming pot of spaghetti noodles. My mouth is already watering…
Italian cooks use canned tomatoes when fresh tomatoes are not in season. Look for the flavorful San Marzano variety, which comes from the rich soil around Mt. Vesuvius.
Serving: 4
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 clove garlic, minced
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1/2 cup finely chopped onion
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6 ripe plum tomatoes, peeled, seeded & chopped
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2 tablespoons minced fresh basil
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2 tablespoons minced fresh flat-leaf parsley
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2 cups chicken stock
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Sea salt and freshly ground black pepper to taste
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1 pound dried or fresh pasta
DIRECTIONS
In a large, heavy saucepan, heat the oil over medium heat and saute the garlic and onion until soft but not brown, about 3 minutes.
Add the tomatoes, basil, parsley and chicken stock.
Simmer, stirring occasionally, until the sauce has thickened, 30 to 45 minutes. Puree the sauce in a blender and return to the pan.
Season with salt and pepper. Set aside and keep warm.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a warmed serving bowl. Top with the sauce and serve at once.
From 50 Great Pasta Sauces by Pamela Sheldon Johns, © 2006 Andrews McMeel Publishing, LLC.
