Sugo Alla Carrettiera Tomato and Basil Sauce
From jrt_mom 15 years ago
- 40 minutes to make
- Serves 5
Carretti were carts in which wine and produce were brought into Rome from the sorrounding hills. The carrettieri or cart drivers had to improvise inexpensve but satisfying meals between treks to and from the city. Read more This is the basic italian sauce which you can use with a variety of other dishes and can be prepared 24 hrs before serving. See less
Ingredients
- 3/4 cup extra virgin olive oil shopping list
- 8 large cloves garlic, peeled and sliced thinly shopping list
- 2 lbs. fresh ripe plum tomatoes, peeled, seeded and coursely chopped (or 3 cups canned Italian plum tomatoes) shopping list
- 1 1/2 cups fresh basil leaves, torn by hand into pieces shopping list
- 1/2 tsp salt shopping list
- Freshly grated formaggio parmigiano-reggiano (serve separately) shopping list
- Pinch of pepperoncini (red pepper flakes) - optional shopping list
- pasta choice: spaghetti, spaghettini, penne, Rigatoni shopping list
How to make it
- Put all but 1 tsp of olive oil and garlic in a large skillet over medium-heat and cook until until the garlic begins to sizzle.
- Add the torn basil leaves and cook for three minutes. Remove the leaves and set aside.
- Add the tomatoes as soon as the garlic begins to change color. If using fresh tomatoes, you'll notice that they will give off a fair amount of liquid. When the liquid begins to reduce, season with salt. If using canned tomatoes, season with salt at the beginning.
- Continue cooking over medium-heat until tomatoes have reduced and separated from the oil. At this point, you have the option to add the pepperoncini.
- Add basil leaves. Reduce heat and let simmer for another 30 minutes.
- Cook al dente your pasta of choice. Drain pasta and toss with the sauce in the skillet, adding remaining tbsp of olive oil.
- Serve individual portions of pasta with sauce. Top with grated formaggio parmigiano-reggiano.
- Bon appetit!
People Who Like This Dish 3
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