MY BASIC TOMATO SAUCE

I learned and began to enjoy  cooking when helping my Mother to prepare meals when I returned home from school and especially from university many moons ago. Most of the recipes that will be included in my weekly blogs will mainly consist of dishes she prepared and are representative of the regional fare from the Ciociaria region of Italy which is in the region of Lazio situated between Rome and Naples. This region of Italy is included in what is often referred as " Il Mezzo Giorno" or the middle section. From this area south and including Sicily, Olive Oil is always used for cooking. The Tomato is the "King" of produce and used in a great many of the recipes . Additionally, in North America we regard eating as a necessary ritual for survival, whereas in Italy it is considered a passion, held in the same esteem as the three Ss-Sex, Socceer, and Striking! So when cooking Italian, put a little heart in it.

I decided for my first recipe blog to feature one of my favourite dishes and probably one of the best known and also easiest to prepare.

SPAGHETTI WITH BASIC TOMATO SAUCE

Serves 4
Preparation time 5 minutes.
Cooking time 20 minutes

INGREDIENTS
1 lb (450 gms) Spaghetti
1 28 oz. canned whole plum tomatoes
or ripe peeled plum tomatoes( San Marzano if available or Roma) (pureed)
4 tablespoons Extra Virgin Olive Oil
1 clove-finely minced garlic
1 medium cooking onion-diced
2 teaspoons- finely chopped parsley
3 or 4 leaves from fresh chopped basil (optional)
1 teaspoon- salt
1/2 teaspoon fresh ground pepper
Note: When I make it for just my wife and me, I like to bump it up a little by adding a teaspoon of dried hot chili pepper (pepperoncino) or a fresh one finely diced.

DIRECTIONS

Heat large sauce pan over medium heat.

Cover bottom with olive oil.

Add garlic and onion-saute for 4 to 5 minutes or when they just begin to turn brown.

Add parsley and basil.

Add the pureed tomatoes- Note you may puree the tomatoes by hand individually as you place them in the saucepan or you may puree them with a potato masher. Easiest yet is to place the whole tomatoes in a bowl and thoroughly puree or mash them before you start cooking your sauce.

Add the salt and pepper adjusting to your taste.

Stir all the ingredients and bring to a boil.

Turn the heat down to low and let simmer for 15-20 minutes.

While the sauce is simmering, place a large cooking pot containing 4-5 litres of water over high heat and bring to a rolling boil. Add a tablespoon of salt then add the pasta. Stir thoroughly to prevent it from sticking. Cook uncovered and adjust the heat to a medium boil stirring the pasta occasionally until the desired tenderness of the pasta is reached.

The cooking time may vary with the thickness of the spaghetti selected but the time which may range from 5 to 10 minutes is usually printed on the package of your choice. Note: However, the time listed on the package are times needed to cook the pasta " Al dente" which is how the majority of the people of Italy prefer their pasta. My family prefers the pasta more tender so we normally cook it for an extra one or two minutes.

Just take a couple of strands of the spaghetti with a fork and taste it.  Adjust the boiling time to your liking.

Drain the the pasta thoroughly and place it on a serving platter. Add the sauce and stir thoroughly. You are ready to eat-mangiare!

Note: I personally do not use any grated cheese to top off the pasta when cooked with this basic sauce or any sauce which contains any fish in the ingredients. But if it is to your preferred taste " Tu gusto preferito"- Go for it! The three most common cheeses Italians use on their pasta are Romano, Pecorino and my favourite- Parmiggiano!
                                                          
                                           

                                                             BUON APPETITO!