Pasta al pomodoro (eng)

I wanted to write down this receipe for two friends in English so i might as well do it here.

The key to a good tomatoe sauce is good, ripe tomatoes. If you get them fresh – fine. Put them in boiling water for a minute, remove and peel. But most of us don’t have access to ripe tomatoes. So use canned, whole ones. This receipe is for four to six persons. Don’t make less sauce tough, it wouldn’t be the same…

Put four cans of tomatoes and two cans of water in a pot and heat up. Add three peeled, whole, slightly crushed cloves of garlic, a whole fresh chilli, one bay leaf, one tablespoon of sugar and a teaspoon of salt and let simmer for an hour (!), lid on. Stirr ocassionally. Then remove the lid and reduce the sauce until thick and creamy.

Cook the pasta (i prefer spaghetti, one whole package) in well salted (!) water. It should be as salty as a soup.

When al dente, drain the pasta and mix it with the finished sauce, freshly ground pepper, fresh parmesan, at least a hand full of fresh basil and some good olive oil. Stir in really well. You might wanna add some butter last minute. It’s against the law but it’s good.

Plate & serve immedately.

Variations:

Add anchovis and black olives for spaghetti alla puttanesca.

Add canned tuna and capers for pasta al tonno.

Add a shitload of fresh chillies in the beginning for pasta al arrabiata.

Add fried salsiccia for pasta al, uh, salsiccia.

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