Classic Pomodoro Sauce
One of the most iconic pasta sauces that ever was: pomodoro. Here is my recipe for this classic sauce, using only a handful of ingredients. It’s pasta perfection!
Servings: 4 servings
Ingredients
- 4-5 tablespoons of good quality extra virgin olive oil
- 2-3 garlic cloves whole and lightly smashed
- A couple of sprigs of fresh basil leaves removed, stalks reserved
- 2 x 400g cans whole and peeled San Marzano tomatoes
- Salt to taste
Instructions
- Heat the olive oil and throw in the garlic cloves and the basil stalks (because why waste them?) – gently allow them to infuse the oil.
- Once fragrant, remove both the garlic and basil stalks and discard, then add the San Marzano tomatoes – being careful as they’ll splutter aggressively once they make contact with the hot oil. Reduce to a gentle simmer and cover partially.
- When the tomatoes have fallen in on themselves (about 40 minutes), cook your pasta until very al dente. While that’s cooking, season the sauce to taste with salt. If your tomatoes are tart, you can also add a sprinkle of sugar to help balance.
- Add whole basil leaves to the sauce and let both their scent and flavour gently perfume the tomatoes.
- Add your al dente pasta to the sauce and let it continue to cook until just perfect. Stir and toss for the perfect marriage between sauce and pasta. And that’s it.
