Total Time: 30 minutes
A simple tomato sauce adding few ordinary ingredients, made quickly, so not to spoil the natural flavors. In Naples where the classic sauces for pasta must be red with tomatoes, they call it simply pummarola.
- 3 tablespoons olive oil
- 1/2 onion chopped
- 1 garlic clove chopped
- 1 rib of celery chopped
- 1 carrot chopped
- 6 San Marzano tomatoes chopped
- 1 teaspoon oregano
- 1/2 cup basil chopped
- salt and pepper
Put oil in a saucepan and cook onion and garlic about 3 minutes.
Add celery and carrot and go on for another 5 minutes.
Then add tomatoes, oregano, basil, salt and pepper.
Reduce heat and simmer for about 10 minutes more or until sauce thickens.
Makes 1 cup.
Note: Add tomatoes with their juice, or add a little water if necessary. You could reduce to purée the sauce for even appearance and taste. Some like it hot with hot red pepper.
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