Pasta Pomarola (Tuscan tomato sauce)

Last time I put a recipe on the blog it went quite well, so I decided to document the creation of one of my favorite ‘easy-yummy-takes-two-seconds’ pasta dishes, which I had (again) last night. It is SOOOO good!!

You begin by clearing the sink from the dishes left there from yesterday. That includes the funny green plastic bag you have no idea how got in there. Then you wash the frying pan you used yesterday, because you will need it.

Next step is to dig into the bottom of the fridge and sort the tomatoes; only use the ones that are not rotten or mouldy in any way. As some preparation has already gone into practical stuff, you can choose to leave the rotten ones and hope they magically disappear*. You wash the tomatoes and from then on it is easy-peasy! Apart from the tomatoes you need: olive oil, onion, garlic, chili, white wine, butter, basil and parmesan cheese. That is actually a lie – this is my perfect version. The only thing you absolutely need is tomatoes, the rest is a matter of taste. Last night I couldn’t find any garlic, basil or white wine, but we had a bit of red left, so I felt happy. OH and some pasta of course (I don’t care what pasta you use; the Italians would… just shut your ears when they start rambling).

Put a pot of water on the stove to boil (for the pasta – it takes a while so you may as well get started). Chop a little onion – or a lot if you like – some chili and garlic (if you like and have any). Start it off in the frying pan with the olive oil. You DO NOT want it to go brown, just go soft.

Then you chuck in the tomatoes that you have cut into pieces. I make the effort and chop them into small pieces so they cook faster.

You fire up the heat (DO NOT burn or make anything brown) and then pour in half a glass of wine. Make sure that it splutter everywhere and then turn the stove to a simmer. Cook until the tomatoes are easy to mush.

The next step is to make the sauce. We are the happy owners of a moulie (passatutte in Italian). If you like to cook and don’t have one, go get one. It makes the best mashed potatoes in addition to soup, sauces, baby food, you name it. Otherwise get a sieve and mush the tomatoes through. You are getting rid of the pips and skin.


Put the sauce back in the pan. This is when you add butter and basil (if you have any). The butter makes a huge difference to the taste, but you can leave it out.

Take the sauce off the heat until the pasta has cooked. Drain the water from the pasta and put the pasta in the sauce. Add most of your parmesan cheese and mix it well.

Serve it up with a little more cheese on top – buon appetite!

Before you go I just HAVE to blind you with my fantastic picture of grated parmesan cheese:

*we are two people in our household… there is a real chance that Egi Master San may do something about it.

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