Today an easy, fast,and traditional recipe for a pasta dish with a first video presentation.You can find us on Youtube.
750 gr. Tomato purée/passata 50 gr. Onion 50 gr. Carrot 50 gr. Celery 20/30 black olives 2 tbsp. Extra virgin Olive Oil salt, pepper, sugar
Chop all the vegetables fine.
Pour the oil in a casserole and cook the chopped vegetables for 2 minutes on moderate heat.
Add the olives.Chopped or not ,as you prefer.
Add the tomato purée, a small glass warm water, salt, and pepper.
Let it cook for 5 minutes, then taste the sauce and add 1 pinch sugar if necessary
Cook for approximately other 5 minutes.
A little sugar will take out some of the tomatoes’ acidity.
A little peperoncino (Italian hot Chili pepper)will give a spicy taste
A little cream will create a more delicate flavour.
Pasta secca (dry pasta) many time is considered less important than fresh pasta with eggs. In reality, it’s just a personal choice for the kind of pasta you want to eat that day. It’s probably lighter than the other as there are no eggs. You can easily buy a pre-packaged (buy an excellent tasty brand)
Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 2 quarts of water for every 100 gr. of pasta.
Bring the water to the boil.
Add a handful of rock salt. Is fine. The salty water adds flavour to the pasta.
Add pasta and cook it for ca. 8 minutes, stirring it a couple of times
Test the pasta by tasting it. It has to be “ al dente “(not overcooked)
In a bowl pour half of the tomato sauce.
Drain the pasta and pour it into the sauce
Add the rest of the sauce and mix well.
Buon appetito !
Please, give us suggestion about the video because it’s so difficult to organize home made videos but we thought it’s more natural and real.