Pomarola
Recipe for one of the most popular Tomato Sauces in Italy
Ingredients
- 800 gram Tomato fresh, chopped or crushed
- 50 ml Olive Oil Extra Virgin
- 1 piece Red Onion finely chopped
- 2 piece Garlic Clove minced
- 1 piece Celery Stalk finely chopped
- 1 piec Carrot finely chopped
- 1 tbsp Tomato Paste good quality
- t.t Sea Salt
- t.t Black Pepper coarse
- t.t Basil fresh chopped
- 300 gram Pasta of your choice
- t.t Parmigiano Reggiano for serving (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion, garlic, celery, and carrot to the pan. Cook forabout 5-7 minutes until the vegetables are soft and translucent.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped tomatoes to the pan along with salt and pepper to taste. Stir well to combine.
- Lower the heat to medium-low and simmer the sauce for about 20-25minutes, stirring occasionally, until it thickens and the flavors meld together,
- Add chopped fresh basil leaves to the sauce during the last few minutesof cooking. Adjust seasoning if needed.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve about 1 cup (250ml) of pasta cooking water, then drain the pasta.
- Add the drained pasta to the pot with the Pomarola sauce.
- Toss gently to coat the pasta evenly with the sauce. If the sauce is toothick, add some of the reserved pasta cooking water to loosen it.
- Divide the pasta with Pomarola sauce among serving plates or bowls.
- Serve hot, optionally topped with grated Parmesan cheese and additionalfresh basil leaves.
- Enjoy this comforting and flavorful Italian pasta dish!
