This sauce has been a favorite since my mother made it when I was a little boy. Now it is a favorite of my five-year-old daughter, Gabriella. Nothing could be simpler, or more delicious. When flavorful ripe fresh tomatoes are in season, by all means use them. If it is winter and only mediocre tomatoes are available, a good-quality canned tomato is best. When tossing pasta with it, mix in some freshly grated Parmigiano-Reggiano cheese. I like this sauce with spaghetti, bucatini, and penne, but my favorite is with tortelloni filled with Swiss chard.
Once cool, the sauce will keep in the refrigerator for 2 to 3 days, or you can freeze it for up to 2 months.
© 2005 Giuliano Hazan. All rights reserved.