SUGO DI POMODORO AUTHENTIC ITALIAN TOMATO SAUCE



Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Provided by SilviaG

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste
Calories152 calories
Carbohydrate20.8 g
Fat7.4 g
Fiber4.8 g
Protein4.2 g
SaturatedFat1.1 g
Sodium303.6 mg
Sugar2.4 g

Steps:

  • Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

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2019-10-09  · This red sauce, or sugo di pomodoro, is an easy, authentic Italian tomato sauce made with tomatoes, onion, garlic, olive oil, and basil. Ideal for busy …

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  • If you prefer a smooth red sauce, dump the tomatoes and their juices in a food processor or stick an immersion blender in the opened can and purée the tomatoes until smooth. If you prefer a red sauce with a chunky consistency, don’t do anything to the tomatoes just yet. Instead, wait and break the tomatoes up in the pan with a wooden spoon.
  • In a large saucepan, warm the oil over medium heat until hot. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic and cook for 2 to 3 minutes, until it begins to brown. If your prefer your red sauce with a little kick, add the red pepper flakes.
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  • Pick a saucepan large enough to hold all the pasta and sauce. I use my large cast iron skillet. Add the olive oil and garlic cloves to the pan. Warm over medium low heat. Allow the garlic to slowly simmer in the oil until lightly browned, 3-5 minutes. Remove the garlic from the pan.
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  • Meanwhile, put up a large pot of salted (like the sea!) water to cook the pasta. Be at the ready to transfer the pasta into the sauce pan as you will only cook the pasta for a few minutes in the water. When it comes to a boil, drop in the pasta. Note how long the package says to cook the pasta until al dente and only cook it for half that time in the water. Transfer the pasta to the sauce pan to finish cooking. (For example, if the package says 8 minutes for al dente, transfer it to the sauce at around 4 minutes.) Finish cooking the pasta to al dente in the sauce. The pasta will continue to cook in the sauce releasing a bit of starch and helping to thicken the sauce. Feel free to add a little bit of the pasta cooking water to the pan if the sauce is too dry.
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  • Gently sweat the onions and garlic in the olive oil in a large pan, on low to medium heat, stirring constantly until the onion is soft and translucent. Be sure to not let the garlic burn.
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Sugo di Pomodoro (Authentic Italian Tomato Sauce) … 9 hours ago Step 1. Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce … Rating: 5/5(22) Calories: 152 per serving. Total Time: 30 mins. Preview / Show more . See ...


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