Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- Category: Primi
- Cuisine: Italian