Title: Fresh Tomato Sauce - Pasta Alla Pomarola
Categories: Pasta, Sauces
Yield: 1 servings
1 1/2 lb Ripe Italian plum tomatoes
-(675 g)
4 tb Olive oil (60 ml)
1 Onion; finely chopped
2 oz Fresh or dried spaghetti
-(56 g)
1 sm Handful fresh basil leaves
Salt and ground black pepper
Parmesan; coarsely shaved,
-to serve
With a sharp knife, cut a cross in the bottom (flower) end of each
tomato. Bring a medium saucepan of water to a boil and remove from
the heat. Plunge a few of the tomatoes into the water, leave for 30
seconds or so, then lift them out with a slotted spoon. Repeat with
the remaining tomatoes then peel off the skin and roughly chop the
flesh.
Heat the oil in a large saucepan, add the onion and cook over low
heat, stirring frequently for about 5 minutes until softened and
lightly colored. Add the tomatoes with salt and pepper to taste,
bring to a simmer, then turn the heat down to low and cover the pan.
Cook, stirring occasionally, for 30-40 minutes until thick.
Meanwhile, cook the pasta according to the instructions on the packet.
Shred the basil leaves finely.
Remove the sauce from the heat, stir in the basil and taste for
seasoning. Drain the pasta, tip it into a warmed bowl, pour the sauce
over and toss well. Serve immediately with shaved Parmesan added
separately.
Notes:
The Italian plum tomatoes called San Marzano are the best variety to
use. When fully ripe, they have thin skins that peel off easily.
In Italy, cooks often make this sauce in bulk in the summer months and
freeze it in usable quantities in rigid containers. Thaw before
reheating.
Variations:
Some Neapolitan cooks add a little crushed garlic with the onion and
some used chopped fresh oregano or flat leaf parsley with the basil.
It is a matter of personal taste.
Recipe FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
Lorenz Books, 2002.
