Traditional Italian tomato sauce to beautify your pasta Che Buon Sugo!
This sauce is made in every Italian family kitchen. It’s surprisingly simple: the key is getting hold of the right ingredients. I taught myself how to reproduce this sauce by watching my friend in Rome making it time after time. The smell of the sauce fills the room with homey fumes!
If you are planning to make the fresh tagliatelle, you can already prepare the sugo in the afternoon. A few notes on the ingredients:
Grow your own basilico, use tasty extra virgin olive oil. Buy the tomatoes at a local market instead of in the supermarket.
- Tomatoes I find that the smaller tomatoes you use, the tastier. A good example are the so called honey tomatoes.
- Olive oil We use Capano olio from our family in the South of Italy. There are many varieties on sale. Make sure you take one that has a rich taste.
Ingredients (serves 4 adults)
- 500 grams of tomatoes*
- 100 grams of concentrated tinned tomato sauce
- 7 table spoons of extra virgin olive oil
- 10 leaves of basilico
- 2 cloves of garlic
- 2 cubes of caster sugar
- a pinch of salt
- black pepper
- half a glass of red wine (optional)
- There you go, traditional Italian tomato sauce to beautify your pasta!
A few notes on the ingredients:
I find that the smaller tomatoes you use, the tastier. A good example are the so called honey tomatoes.
- Olive oil
We use Capano olio from our family in the South of Italy. There are many varieties on sale. Make sure you take one that has a rich taste.
Start by peeling the tomatoes. You can do this very easily by boiling them for a short while in a pan. The skin will come off spontaneously. Remove the skin from the tomatoes and add 6 leaves of basil, pepper, salt and 3 tablespoons of tasty olive oil. Peel two cloves of garlic and add them to the sugo. Now mix in the concentrated tomato sauce, cubes of sugar and stir. It’s alright if it starts to boil a little. Leave on the stove for about 10 minutes
When you have finished you can leave the pan (covered) on the stove. As soon as you start making the fresh pasta you can turn on the stove again. In this way, your sugo will be ready at the same time as your pasta. Remove the garlic before serving.
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