There isn’t a more classic pasta sauce than the tomato sauce. This is one of the quickest and easiest recipes I can think of, but also one of the most delicious ones as the beauty of the taste hides precisely in simplicity. There are probably about 100 ways to make Italian pomodoro sauce and different combinations of herbs and spices but we just use a few very simple ones.

If you have fresh herbs in your garden or balcony, that’s even better. You can decorate it with a few basil leaves to give it a more fresh and authentic look. You can also sprinkle your pasta with tomato sauce with grated parmesan or grana padano. If you are a lover of spicy food, you can even pour some chilli spiced olive oil.

Ingredients for 4 portions:

• 400 g fusilli
• 400 g chopped tomatoes can
• 350 g tomato puree
• 110 g cherry tomatoes
• 4 garlic cloves
• 3 tsp. sugar
• 2 tbsp. olive oil
• 1 onion
• 1 tsp. basil
• 1 tsp. salt
• ½ tsp. freshly ground black pepper

Pasta with tomato sauce preparation:

1. Peel and chop the onion and 1 garlic clove. Press the remaining 3 garlic cloves with the flat side of a big knife
2. Heat the olive oil in a frying pan. Fry the onion until soft. Add in the garlic.
3. Stir in the chopped tomatoes, tomato puree, sugar and spices. Leave to simmer for 6-7 minutes and stir periodically.
4. Wash and cut in halves the cherry tomatoes.
5. Boil the pasta according to the instructions on the packet. Before pouring away the water, transfer a full ladle of water into the tomato sauce. Drain the pasta and divide it into the serving plates.
6. Pour the classic tomato sauce over and decorate with basil and cherry tomatoes.

Bon appetit!

Tip: Are you wondering why we left 3 garlic cloves unpeeled and uncut? The reason is because when it is, the garlic often burns. This way its aroma gets lost and it doesn’t taste as nice. The peel protects it from burning. When you crush the garlic clove, the peel bursts. This way, when you fry or bake them, the garlic cloves keep their aroma for longer and the sauce takes it up. After cooking, the peel falls off, and the taste is amazing.