![]() ![]() Using the right ingredients is crucial for making the best tomato sauce. For a milder flavor, add it whole and discard it before serving. My Italian mum adds it, and I often do that as well.īut it's totally optional, so if you're not a garlic fan, simply omit it. Most Italian mammas and nonnas add a garlic clove. However, any good quality EVOO will work! Extra-virgin olive oil: I like to use single-origin Italian extra-virgin olive oil.Bay leaf: this is the secret ingredient that takes the bitterness away from tomato sauce.Basil leaves: fresh basil leaves are also a key ingredient, so don't replace them with dried basil leaves.You cna replace it with garlic or use both. Red onion: red onion adds sweetness and flavor to the sauce.Canned whole peeled tomatoes (or fresh tomatoes): For best results use San Marzano tomatoes.If you're looking for the most authentic Italian tomato pasta sauce, this is the right place. Some people add a generous amount of sugar, others use tomato puree or passata, and I've actually seen a few friends adding ketchup (WHAT?!).īelieve me, if you're looking for an authentic Italian recipe you don't need any of the above. However, I know it's not the case for a lot of people out there. Growing up in an Italian kitchen, my mum would prepare it at least 3-to 4 times a week, so for me making this sauce is really easy. Just a whole lotta love and great quality ingredients.What the world calls pasta sauce, in Italian, we call it " salsa al pomodoro" or "sugo al pomodoro". You don't need too much technique or finesse while making this super easy garlic cherry tomato basil pasta. Toss them up on a high flame first and then let them simmer for a bit till they break down and start becoming saucy. Just make sure you don't skimp on the tomatoes. Cherry tomatoes are definitely sweeter and I love them, but roma tomatoes work as well. We have substituted cherry tomatoes with whole roma tomatoes sometimes. This might seem like a summer pasta but to me it really is an all weather dish because I always have fresh tomatoes, garlic and basil in the fridge. Because the pasta is so thin, it makes this dish really light I love using angel hair pasta which is a thinner spaghetti, because the light sauce coats it and it's not heavy.Lots of fresh basil added right in the end adds so much freshness in every bite.We are using a lot of garlic in the recipe because we love garlic at home and when its paired with tomato and basil, you don't need much else.Reserved pasta water also helps thicken the sauce The cherry tomatoes are halved and added to the pan and as they burst and soften, they create a sauce for the dish.There is a lot of fresh sweet and tart flavor from the cherry tomatoes.Here's what makes this cherry tomato basil pasta with garlic such a winner: Because we LOVE the flavors and anything that takes less than 30 minutes to make is a winner for me. But this one - is on our table every few days. I have a lot of recipes on this blog but I don't make them very often because I'm always trying out new things. This tomato basil pasta will surprise you because the amount of flavor you can pack into this in 15 minutes is absolutely amazing! This recipe uses a handful of ingredients so it's really simple and perfect when you want deliciousness in a hurry. Jump to Recipe Jump to Video Print Recipe ![]()
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