This is a classic tomato sauce from my cooking book SÅ GODT! If you know this one, pasta heaven is open for you. The tomato sauce is perfect as it is. But you can combine the sauce with seafood, meat or other vegetables as you like. The tomato sauce can be filled in a lasagne and on top of a pizza.
About the ingredients: Try different types of tin tomatoes and find out which one you like the most. I allow my self to be a bit snobby with my tins of tomatoes, as I have found out that the price often match the taste. I stick to tins with whole tomatoes. Tomatoes are acidic so some sweet is critical to balance the sauce, that’s why we add some table sugar.
If you don’t have fresh basil leaves, use 2 teaspoons of dried oregano. If you like it more spicy you can add fresh chili, finely shopped together with the vegetables when you fry them. Or you can add dried chili flakes or cayenne when you add the tin of tomatoes.
Check 5 ways to pasta success in my blog, about how to cook pasta.
- 1 tin (400 ml) whole tomatoes
- 1 onion, peeled and finely shopped
- 4 cloves of garlic, peeled and sliced
- 2 carrots, finely shopped
- 2 celery stalks, finely chopped
- 4 tablespoons of extra virgin olive oil
- 1 bunch of fresh basil leaves, roughly shopped
- 1 teaspoon sugar
- salt and freshly ground pepper
- 200 g pasta
- 1 handful of freshly grated Paremsan
This is how you make pasta with tomato sauce:
- Heat the olive oil in a large sauce pan over medium heat.
- Add the onion, garlic, carrots and celery and fry over low heat for 10 minutes, until the vegetables are soft.
- Add the tin of tomatoes. After I have poured the tin of tomatoes into the sauce, I fill the tin with water, shake it and ond pour it into the sauce. The sauce need that extra liquid and then you get all the tomato paste from the tin.
- Add freshly ground pepper, 1 teaspoon of salt and 1 teaspoon of sugar. Stir gently.
- Cook the tomato sauce on low heat for 20 minutes.
- Mix in the roughfly shopped basil leaves, save some leaves for the serving.
- Cook the pasta in salted, boiling water. Undercook the pasta with 2 minutes.
- Drain the pasta and add to the sauce pan.
- Remain 1 cup of pasta water and add to the sauce.
- Stir all together.
- Taste and season with salt and freshly ground pepper.
- Bring to boil, have a lid on and simmer 2 minutes.
- Serve with freshly ground pepper, some sprigs of basil leaves and grated parmesan. If you are a real Palermitan, you don’t sprinkle with Parmesan but with breadcrumbs.