I am going to give you three completely different tomato sauces for pasta, as I believe it to be essential for so many aspects of Italian cooking. This first sauce can also be bottled in sterilized bottles for the winter. It contains no fat and is reliant on the flavor of the tomatoes and the other ingredients. The second sauce begins with a classical soffritto, a mixture of onion, carrot and celery which is gently fried until soft. Tomatoes are then added. The third is the quickest and with the least ingredients, and has a garlic base. Of course there are many other variations, but the most important thing to remember is that the tomatoes you choose for your sauce must be of the best possible quality as this will give you the best results—a watery tomato, fresh or canned, will give you a sauce with less flavor.
© 2008 Valentina Harris. All rights reserved.