Classic Sugo di Pomodro (tomato based pasta sauce)
When you master a classic sugo, which is simple, your approach to Italian cooking will be elevated forever. No longer at the mercy of so called 'experts', feeling powerless and clueless. You will, instead, become discerning and liberated.
Some fundamental hints - keep it simple and use quality ingredients (seasonal and local). For example; we recommend a locally made fresh olive oil, we only use Victorian olive oil as we produce a quality product. Olive oil is best fresh and often the imported ones aren't. Use continental parsley - and if you can grow some yourself, even better. Never add sugar - we use a little shredded carrot to draw out the acidity from the tomatoes. And lastly - use a quality passata. Of course we recommend SI Mangia as it is 100% authentic, no added sugar or concentrate - it is the real thing. If you don't have a a quality passata best you give your sugo a miss.
500 g pasta
1 x 720 ml Si Mangia passata
1/2 cup olive oil
1 small onion (not the Spanish variety) chopped
1 clove garlic (optional) chopped
1/4 cup continental parsley
1/2 to 1 small carrot thinly shredded
3 basil leaves (if in season) chopped or whole
Salt and pepper to taste
Heat oil in saucepan over medium flame. When warm add garlic, when hotter add onion, parsley and carrot. Cooking the garlic separate from the onion allows it's flavour to release more powerfully. Allow all to cook away for at least 5 minutes or until the onion is translucent. This process is important as it allows all ingredients to release their distinct flavours - if rushed your sugo will lack the richness of taste.
Then add the passata, basil (if in season) salt and pepper to taste and allow to simmer for 20 to 30 minutes. To add the pasta, when it has boiled and al dente, drain, leaving a little moisture then add to the sugo. Mix through on a low flame for 30 seconds. The pasta will absorb the flavour of the sugo, making for a tastier pasta experience. The pasta should not be swimming in the sugo, but instead should simply be coated by it.
Serve with a quality grated parmesan and enjoy!