AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)
- 1 medium-sized onion, very finely chopped
- 1 medium-sized carrot, very finely chopped
- 1 celery stick, very finely chopped
- 4 tbsp olive oil
- 1 garlic clove, very finely chopped
- 1 small dried chilli, seeded and chopped (optional)
- 800 grams Italian canned plum tomatoes, coarsely chopped
- 4 parsley stalks
- 1 bay leaf
- 1 tsp sugar
- 1 sea salt and freshly ground black pepper
- 350 grams penne or bucatini (pasta)
- 1 freshly grated parmesan to serve
- Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes).
- Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture).
- Add the chopped tomatoes, the herbs and sugar.
- Season lightly with salt and pepper.
- Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge.
- Stir occasionally to prevent the sauce sticking to the bottom.
- Remove and discard the parsley stalks and the bay leaf.
- Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is.
- Spoon the sauce back into the saucepan and keep it hot while you cook the pasta.
- Cook the pasta in plenty of boiling salted water until al dente.
- Drain well and toss with the sauce.
- Serve at once, and hand round a bowl of freshly grated parmesan.
onion, carrot, celery, olive oil, garlic, chilli, italian canned plum, parsley stalks, bay leaf, sugar, salt, penne
Taken from cookpad.com/us/recipes/336926-amies-pasta-with-tomato-sauce-version1amies-pasta-al-sugo-di-pomodoro-versione-1 (may not work)