This classic recipe, known as ‘Sugo al Pomodoro,’ embodies the essence of Italian cuisine with its fresh, wholesome ingredients combined to create a dish that wins the palate and warms the heart.
With ripe tomatoes, aromatic garlic, sweet onion, and fragrant basil, this sauce is a triumph of Mediterranean flavors that pair perfectly with spaghetti, resulting in a dish that lends itself to both a family dinner and a special occasion.
INGREDIENTS:
- 4-5 large ripe tomatoes (preferably Roma)
- 2 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Salt, to taste
- Black pepper, to taste
- Several fresh basil leaves
- 1 teaspoon sugar (optional, to reduce tomato acidity)
METHOD:
Prepare the tomatoes:
Remove the skin from the tomatoes by blanching them in boiling water for about a minute, then drain and cool them under running water.
The skin should come off easily.
Peel the tomatoes, halve them and remove the seeds. Coarsely chop the pulp.
Prepare the sauté:
in a large pot, heat the olive oil over medium heat.
Add the minced garlic and sauté until lightly golden, being careful not to burn it.
Then add the chopped onion and cook until translucent.
Cook the sauce:
Add the chopped tomatoes to the saucepan.
If the tomatoes are not very ripe or if you prefer a thicker sauce, you can also add tomato paste.
Stir well and bring the sauce to a boil.
Reduce the heat and simmer for about 20 to 30 minutes, stirring occasionally.
Season with salt, pepper and, if necessary, sugar to reduce the acidity of the tomatoes.
Add basil:
When the sauce is almost ready, add a few torn basil leaves.
The basil will add a fresh aroma and delicious flavor to the sauce.
Cook spaghetti and toss with sauce:
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions.
When the spaghetti is al dente, drain it and add it directly to the sauce in the saucepan.
Mix the spaghetti well with the sauce so that it is completely coated.
Serving:
Once the spaghetti has been evenly coated with the sauce, serve hot.
You can garnish each dish with a few leaves of fresh basil and a drizzle of extra virgin olive oil for a finishing touch.
