Sugo al pomodoro (Italian tomato sauce)

Nothing beats a good pasta al pomodoro.

Coming home from school, I was always the first one at home and I enjoyed cooking lunch for everyone.

This one was one of the first sauces I learned and became my go-to pasta sauce.

A classic of Italian cooking.

Toss is your favourite pasta, mine...spaghetti!

INGREDIENTS (serve 4 pp)

750 ml passata bottle or 2 cherry tomatoes tins

1 garlic clove

1/2 brown onion, diced

500 ml water

Basil, leaves and stalks

Extra virgin olive oil

Salt

METHOD

In a saucepan, over medium-low heat, add a good glug of olive oil, garlic and basil stalks, and cook until golden. Once the garlic riches the golden colour, remove it along with the basil stalks.

Add the diced onion and cook it off until translucid, then add the passata.

Fill up the passata bottle with about 500 ml of water, shake it and then add the liquid to the sauce.

Stir, bring to a boil and reduce the heat to low.

Season it with salt and let it simmer for 20 - 30 minutes or until the sauce has thickened.

Once reduced, taste for seasoning.

Tear the basil leaves and add to the sauce just before serving.

Toss in your favourite pasta and serve it some freshly grated Parmigiano Reggiano. Optional but recommended.

#thecoastalitalian