Marcella Hazan's Sugo Fresco Di Pomodoro
"Less is more. Seriously."
photo by Susiecat too
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 tablespoons extra virgin olive oil
- 2 medium garlic cloves, peeled and sliced very thinly
- 300 g tinned italian peeled plum tomatoes with juice, cut into large pieces with their juice
- salt
- freshly-cracked black pepper
- 10 fresh basil leaves, torn by hand into small pieces
- 450 g pasta, of your choice cooked
directions
- Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
- Serve over your favourite, freshly-cooked, al dente pasta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Less IS more. I used fresh basil right from the garden, and at the table topped the pasta with a bit of grated parmesan cheese. This was a family-pleaser too, I might add. (Apologies for the picture -- you probably never intended it to go on tricolor alphabet pasta!) Thanks, evelyn/athens! Made for ZWT4. -
Nice change from the heavy sauces we're used to. Served atop a bed of fusilli lunghi this was an easy supper this evening. Made for ZWT4 -
Delicious pasta! I used fresh tomatoes and a lot less oil and didn't cook the sauce for very long. Portions are conservative for us big eaters! Yum and thanks, Evelyn.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
