In truth, this is not one of the recipes that exemplifies the few-ingredient style of Italian cooking. What is very Italian is how the ingredients do not all blend into one another—you can taste the flavor of each one. The amount of preparation is also not as daunting as it might seem, because the amounts are small and the vegetables are added in stages, so you can work as the sauce cooks. I also add the salt in stages here, seasoning each ingredient as it goes in, to best bring out the flavor.
© 2009 Giuliano Hazan. All rights reserved.