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

Randall Newman
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Perfect AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)
Page content

Recipe: Perfect 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.

Voir plus d'idées sur le thème Recettes de cuisine, Recette, Recette de plat.

A great soup for those days when we all need a bit of soul warming.

You can cook 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 it.

Ingredients of AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)

  1. You need of medium-sized onion, very finely chopped.

  2. It’s of medium-sized carrot, very finely chopped.

  3. You need of celery stick, very finely chopped.

  4. It’s of olive oil.

  5. It’s of garlic clove, very finely chopped.

  6. Prepare of dried chilli, seeded and chopped (optional).

  7. You need of Italian canned plum tomatoes, coarsely chopped.

  8. You need of parsley stalks.

  9. You need of bay leaf.

  10. Prepare of sugar.

  11. Prepare of sea salt and freshly ground black pepper.

  12. Prepare of penne or bucatini (pasta).

  13. Prepare of freshly grated parmesan to serve.

AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) step by step

  1. 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)..

  2. Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper..

  3. 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..

  4. 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..

  5. Cook the pasta in plenty of boiling salted water until al dente..

  6. Drain well and toss with the sauce..

  7. Serve at once, and hand round a bowl of freshly grated parmesan..