People appreciate Italian food so much for the freshness and quality of the ingredients, for a cooking procedure that respects the raw materials and enhances their quality. That’s why a dish of pasta with tomato sauce is so appealing. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August. It can also be adapted to canned plum tomatoes.
Place the onion, carrots, celery, garlic, pepper and cut up tomatoes in a pot, add just a few drops of water, and simmer till the tomatoes begin to fall apart.
Once the tomatoes are cooked, you should crank the pomarola through a food mill, discarding the skins and seeds. Or, if you'd rather, puree the sauce in a food processor. Check the seasoning and return the sauce to the fire until it has thickened somewhat, and a drop put on a plate no longer gives off a huge watery halo (depending on how water the sauce was to begin with, this can take up to an 40 minutes ).
When the sauce is done, stir in the basil leaves and turn off the heat.
Now the pomarola is ready... cook the pasta!
Once the pasta is done until al dente, drain. Add pasta into the souce and toss to combine , serve with the reserved basil and olives.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..