A few things I will never forget after spending a reasonable amount of time in Italy, ‘with Italians’ in a past life are the foundations of a good pasta ‘sauce'(or sugo in Italian). What I learnt was mostly from watching, given my degree of language skill was only basic.
The formula for an excellent sauce?
> Always shop for the locally sourced produce or grow your own (especially tomatoes)! One of the first memorable food markets I was introduced to in Rome many years ago was ‘Campo de’ Fiori’; literally meaning ‘Field of Flowers’ has historically been one of the longest running fresh vegetable and fish markets since 1869.
> A good Italian sauce is simplistic not complicated, always using few ingredients to enhance the flavours in each dish. Have you ever seen an Italian eating a pizza that resembles a cake? No, of course not…they enjoy a pizza with a few ingredients without dominating the base for example; tomato, buffalo mozzarella and basil and its fabulous!
This authentic pasta sauce is as simple as it gets and it will be hard not to inhale it once ready! I have included a suggestion for children to make it more fun. The name ‘bird’s nest’ has been adopted from a friend who makes this for her children sometimes and I am doing the same for them tomorrow when they all come over for lunch. Please see bottom for guide on putting bird’s nests together. It freezes well too if you want to make the most of all the tomatoes out there right now.
Italians are quite finicky about pairing their sauce with the perfect pasta so to speak…but hey, I’m not Italian so I will break the rules occasionally to suit my family’s tastes.
Generally the rule of thumb is to match a heavy, chunky sauce with a short or chunky pasta like penne, rigatoni, fusilli or even gnocchi and with light, thin sauces, complement by using the longer clingy pastas like linguine, spaghetti, fettuccine etc.
Simple tomato pasta sauce with linguine
1.5kg or 3.5 pounds of very ripe tomatoes
1 teaspoon minced garlic (I love a little more, so I used 1.5 teaspoons)
1.5 teaspoons salt
1 teaspoon fresh oregano leaves
1 Tablespoon olive oil for cooking
1 Tablespoon olive oil extra virgin cold pressed for drizzling at end
Handful of fresh basil leaves
Fresh linguine pasta
1. Score a cross with a knife on the bottom of each tomato. Prepare a pot of boiling water and also chilled/iced water. Place each tomato into the pot of boiling water for a minute, and remove placing them into the iced water immediately. Once they have cooled a little, peel the skin off the tomatoes which should be easy. If they are not, you may need to pop them into the boiling water for a minute longer.
2. Quarter or halve the tomatoes; depending on whether you have bought a round or Roma variety and remove seeds with hands over a sieve and bowl so you are not losing any juice. Push as much juice from the pulp and seeds through the sieve as possible and set aside. Chop half the quantity of tomatoes up finely. Place the other half in a food processor with the oregano.
3. Using a heavy bottom pot, heat olive oil over a medium heat. Add garlic to pot. It will only need a minute or two; do not brown or burn. Add tomatoes, salt and boil for 5-10 minutes. Simmer for 45 minutes or a bit longer until it reaches the desired consistency you like.
4. Prepare fresh linguine which should only take three minutes to cook in boiling water. Drain and arrange in dishes. Spoon in the ‘sugo’ with a few torn basil leaves on top, drizzle the extra virgin cold pressed olive oil and enjoy!
Additions:- If you would like a more intense flavour, a little pecorino cheese grated on top is delicious. If you love the basil flavour, process some basil leaves, parsley and extra virgin cold pressed olive oil together and drizzle on top.
Note: For bird’s nests, twirl and arrange the linguine in a nest like shape. Spoon some hot sauce into the nest and place some baby bocconcini balls on top. That way they will melt a little on the sauce and still resemble white eggs in a nest!