Recipe: Yummy AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)

Recipe: Yummy AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) Delicious, fresh and tasty.
AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1). This pasta al pomodoro is delicious! Simmering the sauce releases a naturally tart and umami flavor. After adding the olive oil at the end, mix it in well to blend with the sauce.
Se vuoi, puoi ordinare un cappuccino a fine pasto, ma sappi che un italiano non lo farebbe mai.
Da inserire di diritto nei nostri menù, in particolare quelli estivi.
Questa parmigiana bianca di zucchine prende spunto dalla classica parmigiana di melanzane per una ricetta di sicura riuscita.
You can have AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)
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It’s 1 of medium-sized onion, very finely chopped.
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Prepare 1 of medium-sized carrot, very finely chopped.
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You need 1 of celery stick, very finely chopped.
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It’s 4 tbsp of olive oil.
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You need 1 of garlic clove, very finely chopped.
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You need 1 small of dried chilli, seeded and chopped (optional).
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Prepare 800 grams of Italian canned plum tomatoes, coarsely chopped.
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You need 4 of parsley stalks.
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You need 1 of bay leaf.
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Prepare 1 tsp of sugar.
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It’s 1 of sea salt and freshly ground black pepper.
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It’s 350 grams of penne or bucatini (pasta).
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Prepare 1 of freshly grated parmesan to serve.
Realizzata senza pomodoro, e appunto con le zucchine al posto delle melanzane, è più leggera perché le zucchine sono grigliate e non fritte.
A great soup for those days when we all need a bit of soul warming.
AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) step by step
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Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture)..
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Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper..
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Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom..
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Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta..
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Cook the pasta in plenty of boiling salted water until al dente..
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Drain well and toss with the sauce..
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Serve at once, and hand round a bowl of freshly grated parmesan..