Simple tomato sauce may sound boring, but it is a par for to measure skill. The trick is to have the right variety or combination of varieties of tomatoes.
In Italy, pasta with tomato sauce and Parmigiano cheese, is the plated for excellence. The key or secret ingredient to master is to always have the best tomato sauce. The sauce should always be thick enough to just stick to the pasta without being runny or slipping through the shapes.
I made this recipe with Sicilian cherry tomato pulp but you can also use San Marzano variety. Sicilian cherry tomatoes have a unique taste from the Mediterranean climate which provides the best growing and maturing climate. Prepare the sauce, adding just one clove of garlic and enjoy it!
- 1 clove of garlic
- 500 g (1Ib/2 oz) tomato pulp (cherry or San Marzano tomato)
- sea salt to taste
- 320 g(11 ¾ oz) short or long high quality Italian pasta
- 100 g (3½ oz) Parmigiano cheese
- 1 tbsp extra- virgin olive oil
- Brown the garlic in extra virgin olive oil. Remove it and cook tomato pulp until the sauce is consistent (15 minutes).
- When tomato is cooked, add extra virgin olive oil to taste.
- Cook the pasta in boiling salted water till “al dente”.
- When the pasta is cooked, add tomato sauce and stir.
- Transfer the mixture into a serving dish and garnish with a generous sprinkling of Parmigiano cheese.
- Serve warm.