Basic (or bay leaf, parsley, oregano, rosemary etc.)
3 to 4 leaves
1 cup - 200 ml
In a pan, heat olive oil, garlic and chili pepper over low heat until fragrant, taking care not to let the garlic burn.
When the garlic becomes fragrant, add the tomato puree, basil, salt and 1 cup of water. Simmer over medium heat for about 15 minutes.
The sauce is done!
When the sauce has simmered down, taste and adjust the seasoning with salt, and mix with cooked pasta.
The pasta in the top photo is tagliatelle, but you can use short pasta like penne.
Adapt the sauce any way you like. Here I used garlic, chili pepper, bay leaf, onion, zucchini, ham, and parsley for a mild variation.
I omitted the chili pepper and added eggplant to make an eggplant and tomato pasta.
I added onion, canned tuna, capers and oliver old to make a tuna and tomato pasta and so on.
Story Behind this Recipe
A simply flavored sauce that our family never gets tired of. Herb selection basics: Basil and parsley have a fresh flavor that goes with almost everything. Use bay leaf and celery for simmered dishes. Use rosemary and nutmeg for meat dishes. Oregano is great for seafood. Please experiment.
More variation examples: Increase the chili pepper to make arrabiata sauce Add canned tuna and capers, and use oregano instead of basil to make pasta al tonno e pomodoro. Add cubed potatoes to make paste e patate. Add pancetta (or bacon and black olives Add deep fried eggplant or other vegetables as you like.