This is my 1 million dollar invention, and I am happy to share it with you! But not without a story…
As the story goes, anytime my mom, who learned to cook pasta in the South of Italy, would visit me in the US and after tasting any brand of a store-bought tomato sauce, she would lovingly call it “ketchup.” I thought my mom turned into an unnecessarily picky Italian housewife, but then I visited Italy and tasted Italian pasta with tomato sauce…
The secret of amazing Italian pasta sauce – is to use only tomato juice, olive oil and salt. In August-September families in the south buy about 50-100kg of tomatoes, put them through an industrial-size grinder and then boil the crushed tomatoes with added olive oil and salt. The result is almost sweet and watery sauce “sugo” that they bottle and share between the family members. Even store-bought sugo will be of a clear red color without any spices! Why? Wait for it……because depending on the pasta type, the person who cooks will add the “correct” spices to customize sugo to the pasta shape. Plain boiled sugo made from ripe tomatoes has a very neutral taste.
So, I recreated the sugo process at home. As a result, I have not used a store-bought tomato pasta sauce from a jar for over a year now, which means I control sugars, additives, food coloring, and preserving agents. There can be a dozen of variations, but this will start you off. Total prep time is 10 minutes.
1. Add pasta in a boiling water (100 gr per person). Let it boil for 10 minutes.
4. Drain water from pasta, return the pasta to the pot and add fresh sauce to the pot.
6. Variation by taste. Try adding either red or yellow bell pepper. The color change is terrific! Or experiment with herbs. Have fun!
7. Variations to make it healthier: add blended Flax seeds or other seeds.