Free shipping for orders over 1,500 kr
The tomato, from a vegetable looked at with suspicion to the basis of Italian cuisine, the step was short, especially when tomato sauce finally met its soul mate: pasta. From this marriage of love and overwhelming passion was born the sauce as we still know it today and which we find codified for the first time in a recipe from 1839 by Ippolito Cavalcanti in his book “Cucina casareccia in dialetto napoletano”. Among the ingredients of this pasta sauce are tomato, salt, pepper and oil… in short, the same ones that are the basis of many traditional sauces that we eat every day.
Tomato and basil sauce recipe
700 ml of tomato puree
1 bunch of fresh basil
1 small onion
2 cloves of garlic
2-3 tablespoons extra virgin olive oil
Salt to taste
Sugar to taste (optional)
Ingredients for 4 people:
Preparation
In a saucepan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and whole garlic cloves and sauté until the onion is translucent and golden.
Fry the onion and garlic
Pour the tomato puree into the pot and mix well with the soffritto. If the puree is very thick, you can add a little oil or water to obtain the desired consistency.
Add the tomato sauce
Bring the puree to a gentle boil, then reduce the heat and simmer for 15-20 minutes. Add salt to taste and, if necessary, a pinch of sugar to balance the acidity of the tomato.
Flavour the tomato sauce
A few minutes before the end of cooking, add the fresh basil leaves, breaking them with your hands. Mix well and cook for another 5 minutes to allow the basil to release its aroma.
Add the basil
If you prefer a less intense garlic flavor, you can remove the garlic cloves before serving.
Remove the garlic
The puree is now ready to be used.
Serve hot over egg tagliatelle and garnish with a sprinkling of grated Parmigiano Reggiano.
Serve
