While everyone has their own take on the perfect pasta sauce, this pomodoro recipe is peak Italian Nonna cooking with traditional flavors.
Ingredients
- 2-3 cloves garlic
- 1 small carrot
- 2 small sweet banana shallots
- 3 tbsp good-quality olive oil
- 2 x 400 grams tins of chopped tomatoes
- ¼-½ tsp bicarbonate of soda
- A pinch of chili flakes
- 1½ tsp salt
- 1-2 tsp sugar
- Vegan Parmesan cheese to serve, optional
- Fresh basil to serve, optional
Instructions
- Finely chop the garlic, carrot, and shallots.
- Fry all the chopped vegetables in olive oil on a medium heat for 10 minutes, until softened.
- Add the tinned tomatoes and one tin's worth of water, stir well and bring to a soft boil.
- Once boiling, add chili flakes, salt, sugar and bicarbonate of soda. Stir well, it should bubble for 30 seconds, keep stirring and then reduce the heat to a very low simmer for 20-30 minutes.
- Meanwhile, bring a large pan of water to the boil, add a pinch of salt (it should taste like sea water), then add your pasta of choice.
- Drain the pasta and transfer it to a large bowl.
- Next, add a few spoonfuls of the sauce to the pasta in the large bowl and mix evenly, then serve with an extra few dollops of sauce on top.
- Finish with vegan Parmesan and fresh basil (optional).