The most common pasta sauce in Italy: the world famous pasta al pomodoro… nice and easy preparation, ready in just under half an hour!
Ingredients (for 2)
- 2 cups dry pasta (about 7 oz.)
- 4 red tomatoes
- 2 tbsp fresh basil
- 1/4 onion
- 4 tbsp olive oil
- 1/2 tsp chili powder
- salt as needed
Directions
- Take a saucepan and bring oil to heat
- Add finely diced onions and stir-fry for 3-4 minutes or until translucent
- In the meantime, wash, deseed and dice the tomatoes; add them to the saucepan, season with salt and chili powder and cook covered for 15 minutes at low heat, stirring from time to time
- While the tomatoes cook, take a deep saucepan, fill it with water, cover and bring it to a boil (for best results pasta requires abundant water)
- When the water is boiling, add the rock salt, bring back to boil and add the pasta
- Cook until al dente, stirring frequently
- Drain the pasta, add the tomato sauce, freshly chopped basil and stir
- Serve with Parmesan cheese to personal taste
Tips from the Chef
- To prepare a good pasta al pomodoro, the quality of tomatoes is critical: use only extra ripe red succulent tomatoes
- The best variety are plum or cherry tomatoes, very sweet and acid
- To smooth the natural acidity of tomatoes stir in a pinch of sugar
Cambooza 