Sugo di pomodoro
This delicious classic sauce for pasta & co. is known by various names, such as Salsa di pomodoro alla napoletana, Ragu alla napoletana or Sugo di pomodoro. However, the recipe is always the same. This age-old dish with tomatoes and basil is downright simple, but nevertheless a trademark of Neapolitan cuisine.
Amount
servings
Ingredients list
- 400 g peeled tomatoes
- 2 cloves garlic
- 2 tbsp basil chopped
- 25 ml olive oil extra virgin
- pepper
- salt
Directions
- Heat the olive oil in a large pan and saute the whole peeled garlic cloves until translucent.
- Then deglaze with the peeled tomatoes, season with salt and pepper and simmer on a low heat for 25 minutes. Stir occasionally during this process.
- Then remove the garlic cloves from the sauce.
- Finely chop the basil and add to the sauce. Stir everything well and simmer gently for another 5 minutes.
- Now the delicious sauce can be used with any type of pasta!Buon appetito!
Tip
The sauce keeps in an airtight container in the refrigerator for about 3 days!
Calories: 75kcal (4%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 6g (9%)Saturated fatty acids: 1g (5%)
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