Here at home, pasta is almost always made with sugo, which is a sauce made with just tomatoes. I think it’s very easy to do, although I’m a little lazy when it comes to doing it. I always make it with Italian tomatoes, the longer ones (in the photo below). To make a quantity of sauce for 4 people, I use a blender jar:
INGREDIENTS:
10 to 15 tomatoes cut in half without seeds;
1 small onion;
3 large garlic cloves;
1 handful of fresh basil leaves;
1 teaspoon of dried oregano;
1 tablespoon of sugar;
1 level spoon (tea) of salt.
Blend everything in a blender and pour into a pan. It will look like concentrated guava juice. Bring to a boil and boil (over medium heat) until all the foam on the surface disappears and the sauce thickens.
It gradually reduces and becomes redder. At the end you can adjust the salt and add freshly ground black pepper (optional). Now all you have to do is cook some good pasta and grate some good parmesan.
This amount of ingredients is enough to make enough sauce for 300g to 500g of pasta depending on the size of the tomatoes.
This sauce can be frozen for up to 3 months.
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