Recipe

Sugo Alla Carrettiera Tomato And Basil Sauce Recipe

Add Step-by-Step Photos	Jrt_mom / All my dishes 1 year, 3 months ago 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. This is the basic italian sauce wh... More Prep:15m Cook:40m Servings:5	Jrt_mom
	a basic italian tomatobased sauce

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Ingredients

3/4 cup Extra Virgin Olive Oil

8 large cloves garlic, peeled and sliced thinly

2 lbs. fresh ripe plum tomatoes, peeled, seeded and coursely chopped (or 3 cups canned Italian plum tomatoes)

1 1/2 cups fresh basil leaves, torn by hand into pieces

1/2 tsp salt

Freshly grated formaggio parmigiano-reggiano (serve separately)

Pinch of pepperoncini (red pepper flakes) - optional

Pasta choice: Spaghetti, Spaghettini, Penne, Rigatoni

Directions

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!

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