AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)

Name: AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)
Cuisine: American
Ingredients: 1 medium-sized onion, very finely chopped; 1 medium-sized carrot, very finely chopped; 1 celery stick, very finely chopped; 4 tbsp olive oil; 1 garlic clove, very finely chopped; 1 small dried chilli, seeded and chopped (optional); 800 grams Italian canned plum tomatoes, coarsely chopped; 4 parsley stalks; 1 bay leaf; 1 tsp sugar; 1 sea salt and freshly ground black pepper; 350 grams penne or bucatini (pasta); 1 freshly grated parmesan to serve

Armilie @Armilie1962

Perugia, Italy

i made another pasta with this sauce but this time i mix mozzarella as pasta toppings with parmesan cheese... its really good!

Armilie @Armilie1962

Perugia, Italy

i made another pasta with this sauce but this time i mix mozzarella as pasta toppings with parmesan cheese... its really good!

Saved

Ingredients

1medium-sized onion, very finely chopped
1medium-sized carrot, very finely chopped
1celery stick, very finely chopped
4 tbspolive oil
1garlic clove, very finely chopped
1 smalldried chilli, seeded and chopped (optional)
800 gramsItalian canned plum tomatoes, coarsely chopped
4parsley stalks
1bay leaf
1 tspsugar
1sea salt and freshly ground black pepper
350 gramspenne or bucatini (pasta)
1freshly grated parmesan to serve

Saved

Steps

1

Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture).
2

Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper.
3

Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom.
4

Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta.
5

Cook the pasta in plenty of boiling salted water until al dente.
6

Drain well and toss with the sauce.
7

Serve at once, and hand round a bowl of freshly grated parmesan.