To appease my sister who seemed to think that my previous pasta sauce recipe would quadruple the incidence of heart disease in the United Kingdom.
This is the classic ‘Pomodoro e Basilico’. (Tomato and Basil if you don’t speak Italian), traditionally served with spaghetti or tagliatelle, but it goes with almost any pasta you can think of.
The chilli is optional, but it does give the sauce a bit of a lift, the sugar is there to counterbalance the acidity in the tomatoes.
Ingredients (for about six portions)
- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 x 400g cans of chopped tomatoes
- ¼ – ½ tsp dried chilli flakes
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 1 large handful basil leaves, torn into small pieces
- Salt and freshly ground black pepper
- Grated Parmesan and/or Percorino cheese, to serve
Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
Serve spooned over cooked pasta with plenty of Parmesan/Percorino cheese.