Sometimes in our hurry is pleasant to take a breath. How many minutes do you need to take a breath? Ten minutes? Well in those ten minutes, if you are in the kitchen, you’ll be able to prepare a simple tomato sauce for any kind of pasta (spaghetti, farfalle, penne, maccheroni, tortiglioni, paccheri) that you’ll never forget!
1 can of tomato pulp (in Italy we find cans of 210 gr., seems to be the right dose);
a little still white wine;
1 clove of garlic;
3 spoons of extra virgin olive oil;
¼ tea spoon of sugar;
¼ tea spoon of salt;
grounded black pepper;
4 leaves of basil;
3 spoons of Parmesan cheese.
While on the stove a pot filled with water and covered with a lid are going to boil, take a pan and add the clove of garlic with the extra virgin olive oil.
Turn on the fire at medium heat, let the oil slightly roast the garlic for about 20 seconds and then add the tomato pulp.
Rinse off the can with the white wine to remove all the tomato pulp inside and then add the liquid to the sauce.
Then add ¼ teaspoon of sugar (yes, sugar: it reduces the acidity of the tomato sauce) , ¼ teaspoon of salt, grounded black pepper and the four leaves of basil chopped with the hands.
Let it cook for about 5/10 minutes, mixing it untill you see the sauce has firmed up. Turn off the fire.
Meanwhile you have added salt to the boiling water and put the pasta on. When the pasta is cooked, drain it (preserve a little bit of hot water in a cup) turn on the fire under the pan of the tomato sauce and mix it with the cooked pasta.
Turn off the fire, add 3 spoon of parmesan cheese, mix well, add some water of the cup if the sauce is too thick and serve. Buon appetito!
In the past beans were the meat of the poors: beans have always had many nutritional and energetic qualities.
Splinters of Africa scattered in the Mediterranean sea
Have you ever turned into jujube liquor?
Let’s profit from this season’s veggies.
Yellow like the shiny sun that caresses its peel