Sugo al Pomodoro (Tomato Sauce)

Sugo al pomodoro is a MUST in my house and every Italian family has different recipes. This is a basic one. I like to serve it with spaghetti. Try it and you will be impressed by its simplicity. The key is to use good extra-virgin olive oil and good tomatoes. You can use fresh cherry tomatoes, diced Roma tomatoes or canned tomatoes. If I buy a can of tomatoes, I always make sure it’s made in Italy. Also, I always use basil, my favorite herb. I love fresh basil so much that I grow basil plants in my kitchen so I can have it all year round!

Sugo al Pomodoro Recipe (Tomato Sauce)

Ingredients

• 500 ml whole peeled tomatoes (or whichever you decide to use)
• 2 cloves garlic, slightly smashed and peeled
• 3 tbsp extra-virgin olive oil
• 3-4 leaves basil
• A sprinkle of love

Method

Place the tomatoes in a bowl and crush them with your hands. My Nonna used to say that the tomatoes will release a wonderful aroma if crushed by hand.

In a large, non-stick skillet, over medium-high heat, lightly brown the garlic with two leaves of basil in the oil (the oil will absorb the aroma of the basil).

Add the tomatoes and the rest of the basil.

Bring the sauce to a boil and cook, covered, for 15 minutes (place a wooden spoon in between the lid and the skillet).

Add the cooked sauce to a plate of spaghetti and you can have dinner in 15 minutes!