Pasta with tomato sauce – Pasta con salsa di pomodoro
This tomato sauce utilizes canned tomatoes so it can be made all year long. It’s quick to prepare and very tasty. I added a personal touch from the my northern Italian cuisine heritage, a small dot of butter only to give the sauce a more delicate taste but you can skip this part.
1 lb. pasta of your choice, I prefer the short type
1/2 cup finely chopped onion
1 – 29 oz. can of Italian plum tomatoes or in chunks (no citric acid added)
2 Tbsp. extra virgin olive oil
a good pinch of sugar
1 tsp. unsalted butter (optional)
fresh basil leaves
1. Heat up the oil in a skillet and then add the onion. Cook it for about 10 minutes or until the onions are soft. Add few spoons of water it it gets dry.
2. Chop the tomatoes and add them to the onions with their liquid. Simmer uncovered for about 30 minutes. Add a good pinch of sugar to eliminate the acid from the tomatoes and salt to taste.
3. Pass the sauce through a vegetable ricer or blend with hand blender.
5. Pour it back in the sauce pan and for the last touch add 1 tsp. unsalted butter and cook it for another minute or two (If you like basil try adding a few fresh leaves).
6. The sauce is now ready for the pasta.
I add the butter to make the sauce sweeter. The real sauce shouldn’t have it but almost everybody adds it. The Northern touch!!!