Loving Italian food makes finding the perfect recipe for pomodoro sauce a thrill-seeking adventure. It has taken me about a year and countless recipes to find the perfect sauce, but I finally have and I couldn’t wait to share it with you. This tomato sauce is right in every way: fresh, a little tart, tomato-forward, and the best thing to have on a rainy day (or any day at all, for that matter).
|pomodoro sauce simmering away|
|tossing with a secret ingredient|
|ready to be devoured|
I was almost hesitant to share this recipe, because there is a secret ingredient that a part of me wanted to keep to myself. However, my favourite thing about cooking is sharing and enjoying food together, so here goes!
Inspired by Smitten Kitchen
Serves 4 small portions
1 can san marzano tomatoes
3/4 tsp salt
1 clove garlic, thinly sliced
Pinch of red pepper flakes
A few basil leaves, or a pinch of dried basil (fresh basil is better)
1/4 Colive oil
12 oz dried spaghetti
1-2 tbsp of butter
Boil a large pot of water.
Cook tomatoes and salt in large saucepan over medium-high, breaking down the tomatoes with a wooden spoon (or a potato masher)
When sauce begins to boil, turn down to simmer for 35-45 mins
In another small saucepan, cook garlic, basil, red pepper flakes, and 1/4c olive oil. Heat slowly over low. Once oil comes to simmer, remove from heat and strain, reserving oil.
After 25 mins of simmering your tomato sauce, cook your spaghetti until just under 1 minute of it being done. note: always reserve a cup of pasta water for thickening sauces later on
Add oil, drained spaghetti, a splash of pasta water, and stir together. Finally, stir in butter(!!) and serve with basil garnish.
Do you have any secret recipes? I’d love to know about them!