Fresh Tomato Sauce

This is a fresh tomato sauce made with Campari Tomatoes. Get a large pot of salted water boiling for your pasta.

You will need:

• 2 tbs of extra virgin olive oil.
• 1 tsp of crushed red pepper flakes (optional) or a good pinch.
• 1 tsp salt a good pinch.
• 1 tsp fresh cracked black pepper or a good pinch.
• 4 garlic cloves sliced.
• 4 cups or there about of quartered very ripe Campari tomatoes.
• 1 hand full of fresh basil leaves rough chopped.
• 1/2 cup grated pecorino Romano cheese and some more for the table.

Directions:

1. In this 13″ skillet put the olive oil, garlic, red pepper flakes and sauté for 2-3 minutes on a medium heat then add the tomatoes, salt, pepper and basil.
2. I cover this and allow it to simmer on a medium/ low heat for 15 minutes then uncover and simmer the sauce on a medium heat for minutes, stirring along the way. Now turn the heat on the sauce down to a very low simmer.
3. Add your pasta to the boiling water and cook 2 minutes under the recommended time and reserve 1-cup of the pasta water then strain the pasta. Put the heat on the sauce to medium and add the pasta directly to the sauce.
4. Stir in 1/2 cup of the pasta water and toss everything together. If need be add the other half cup of pasta water.
5. Finish cooking the pasta for 2 minutes in the sauce.
6. Turn off the heat and mix in the 1/4 cup or couple hand fulls of the grated Romano cheese, drizzle some extra virgin olive on top and serve from the skillet.

This sauce can be made ahead and kept in the fridge for tomorrow nights dinner. But it’s perfect for tonight’s dinner.

– Daniel Mancini

MamaMancini's Newsletter

Sign up to get authentic recipes and news from MamaMancini's!

EmailEmail Address

Sign Up