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Sugo di pomodoro

Plain tomato sauce

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Preparation info
  • For

    4–6

    Helpings of Pasta
    • Difficulty

      Easy

Appears in
Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This tomato sauce can be used on its own, or as a base for sauces that include other ingredients. Add a kilo of clams (vongole verace/ palourdes) and you have a perfect sauce for a dish of spaghetti alle vongole, or throw in three or four cleaned and sliced squid, or some small fried meatballs.

Ingredients

  • 1 kg/2 lb 4 oz fresh tomatoes, peeled, seeded and quartered, or 2 × 400

Method

Put all the ingredients in a saucepan and boil over moderate heat, uncovered, until the onion is soft, approximately 30 minutes, stirring every now and then to prevent sticking.

Remove the bay leaf and whizz the sauce in a food processor. If you wish to use the sauce at once, simply reheat gently and pour it over freshly cooked pasta that has been tossed with olive oil and/or butter.

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