Proper Pomodoro Pasta.
When it comes to pasta the simpler the better and it doesn't come simpler or better than real deal Pomodoro (with spaghetti).
I lived on this stuff while I was in Italy last month and was lucky enough to get a cooking lesson from from a great Italian cook called Aora.
The secret to Aora's sauce is carrot and not too much garlic.
I'm as addicted to this as I am to pointy toe shoes and clear lip gloss and have been making it in bulk (Italiano style).
It is perfection and easy. Learn it and pass it on to those you love.
1.25kg plum/roma tomatoes
3/4 tsp coarse salt
1 brown onion (finely diced)
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
1 red pepper
One cup of basil leaves, most left whole with a few slivered for garnish
1/2 cup olive oil
1-2 tbsp unsalted butter
Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Immediately peel your tomatoes.
Cut each of your tomatoes in half lengthwise. Scoop out the seeds with your fingers into a small strainer set over a bowl. Save the leftover juices to add later.
Add crushed garlic and oil to a large saucepan and allow to infuse, then add the tomatoes, diced carrots, capsicum, onion, chopped basil and salt, cooking on a medium-high for 35 to 45 minutes. If they begin to look a little dry, add the leftover tomato juices as needed.
When the sauce is mashy take it off the heat and allow it cool slightly. next, blend it in a food processor or blender. Not too much - you want it smooth but not pureed. Pour back into saucepan and keep on low heat.
When the tomato sauce is done, bring a pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook your spaghetti until it is al dente. Reserve a half-cup of pasta cooking water and drain the rest.
Add drained spaghetti to the simmering tomato sauce and cook them together for another minute or two. Stir in the butter and serve immediately with slivered basil for garnish.