PERFECT POMODORO SAUCE WITH CAPELLINI
This simple dish of angel-hair pasta and a quick tomato sauce is just what you want to eat when tomatoes are at their glorious peak and you don't want to spend much time in the kitchen.
Provided by Adapted from
Yield 6
Number Of Ingredients 9
Steps:
- 1 Heat the oil in a medium saucepan over medium heat
- 2 Once the oil shimmers, add the garlic (to taste), salt and pepper; cook, stirring frequently, until the garlic is fragrant but not burned, 30 seconds to 1 minute
- 3 (If you burn the garlic, use a slotted spoon to scoop it out of the oil and proceed; if you leave it in, it will ruin the sauce
- 4 ) Add the tomatoes and their juices and the sugar; cook until reduced and thickened, 15 to 30 minutes, stirring occasionally, depending on the juiciness of the tomatoes
- 5 Taste, and add more salt and/or sugar, as needed
- 6 While the sauce is cooking, prepare the pasta: Bring a large pot of generously salted water to a boil over medium-high heat
- 7 Add the pasta and cook until just under-done, about 1 minute before the cooking time recommended in the package directions
- 8 Drain, reserving 1/2 cup of the pasta cooking water
- 9 Return the pasta to its (now empty) pot
- 10 Check on your sauce
- 11 If you like it chunky, leave it as is
- 12 Or pulse it a few times using an immersion (stick) blender, to make it smoother
- 13 Stir in the chopped basil and butter
- 14 Pour into the cooked capellini; use tongs to incorporate it and coat the pasta
- 15 Let the capellini finish cooking in the sauce over medium heat until just tender, 1 to 2 minutes
- 16 Taste, and add a little more salt, as needed
- 17 If the sauce has become too thick, stir in 1 to 2 tablespoons of the reserved pasta cooking water at a time until you like the consistency
- 18 Serve right away, garnished with a few basil leaves, if desired
Nutrition Facts : Calories 310 calories, Fat 10 g, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 g
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
POMODORO SAUCE
Steps:
- In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.
PERFECT POMODORO SAUCE
This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.
Provided by sjf17x
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
- Mince the garlic, then form a garlic paste.
- **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
- For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
- In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
- Add tomato paste and stir, cooking the paste for 1 minute.
- Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
- Reduce heat to medium/low.
- Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
- Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
- After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
- When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
- Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
- Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
- I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.
Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6
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- Heat up a large pot of water and prepare a bowl with iced water. Bring the water to boil and set iced water bowl close to the stove.
- Dice onion and tomatoes and set aside. If you see a lot of juices running off the tomatoes, you can pour off some of them but not all. Peel, smash, and mince garlic cloves.
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- Then add the onion and garlic to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.
- Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it into the tomatoes are puréed. About 5 pulses.
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