- 1 28oz (798ml) can of good quality whole peeled italian tomatoes (juice included)
- 1 tbsp tomato paste
- 4 tbsp olive oil
- 1 small onion, chopped
- 1-2 rosemary sprigs (about 6 inch, needles removed from stems)
- A few pinches cayenne pepper
- Freshly cracked black pepper
- cane sugar
Sweat the onion and rosemary needles in olive oil until the onion is translucent.
Add tomatoes and crush them with a wooden spoon or masher.
Add tomato paste, cayenne and black pepper, salt and sugar (approx. ½ tsp, just enough to cut the acidity of the tomatoes)
Cover and simmer, on minimum heat, for 45 minutes, stirring occasionally. If possible, let it rest half an hour before serving.
Cook 450g (1 pound) of pasta al dente, drain and put back in the cooking pan (don't rince them). Mix them quickly with ¾ of the sauce. Serve and add some extra sauce on top of each plate.
The sauce is better served on short pasta (penne, rotini, shells and the like). You can double and even triple the recipe and freeze in plastic containers.
Note: parmesan does not mix very well with that sauce, so it's better not to use it.
Have you tried this recipe? Feel free to share your thoughts or experiences!