Pomodoro Sauce

14/05/2018 0 Comments

Pomodoro is an Italian sauce, typically made and served with pasta. It’s light and fresh, and so easy to make! Whenever anyone decides to eat healthier or diet, pasta is usually one of the first things to go. But this sauce, packed with vitamin C and very little fat, is a definite guilt-free option and will have you coming back for more!

  • Time: 30-40minutes (10 minutes prep; 20-30minutes cook)
  • Serves: 4 (very generous portions)
  • Difficulty: easy

What you’ll need:

  • 2 Tablespoons olive oil (it can be the cheaper olive oil, no need for extra virgin when you’re using it for cooking)
  • 1 clove garlic, minced
  • 1 medium onion finely chopped
  • 1 can (400g) whole peeled tomatoes
  • 400g tomato and basil pasta sauce (I use Monteverde)
  • a few springs of fresh Thyme (leaves pulled of the stems)
  • A hand full of fresh basil leaves, chopped
  • 1/4 cup cream (optional)
  • 1 cup of grated Parmesan cheese
  • Salt and pepper to taste
  • 2 teaspoons sugar (or zylitol)
  • Pasta of your choice (I prefer tagliatelle or gnocchi)

What to do:

  • Heat oil in a large pan over medium heat. Saute the onion until translucent and add the garlic. Saute 2 more minutes.
  • Add the canned tomatoes, with their juices, as well as the pasta sauce. Stir thoroughly. Squish/ break up the whole tomatoes by pressing on them with the back of a wooded spoon.
  • Add the Thyme and sugar, and season with salt and pepper.
  • Lower the heat to a medium-low, and let the sauce cook for approximately 15-20 minutes.
  • (you can now get your pasta cooking in salted boiling water)
  • Add the basil, keeping a few smaller leaves for garnish, the cream and half the Parmasan cheese. Turn the heat down to low, and let the sauce gently simmer until your pasta is cooked.
  • Add  your pasta to the sauce and give it a few tosses, so everything is coated. Taste, and add more seasoning as needed.
  • Serve warm, with a few fresh basil leaves and grated Parmesan on top.

Pasta al pomodoro

Notes:

  • You can choose to puree the sauce (which is how it is supposed to be), but I prefer it a little chunky.
  • The longer the sauce cooks, the more flavour will develop.
  • This sauce freezes really well. Scoop out a few spoon-fulls into tupper-ware bowls, and pop them in the freezer. when you want to use it, give it a quick defrost and heat it in the pan.
  • This sauce also works really well with mince (for a spaghetti or lasagna) and vegetables (if you’d like to make a vegetable pasta)

Noeline Phillips

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