In Italian cuisine, the ingredients must be fresh and simple. This traditional tomato sauce comes from the region of Campania in southern Italy – where I was an apprentice to my maestra and grandmother – Nonna Annunziata. This classic recipe is delicious with any type of pasta.
Prep time: 40 to 45 minutes
Serves: 4 to 6
Ingredients:
3 pounds vine-ripened tomatoes (8 or 9 count)
5 tablespoons extra virgin olive oil
2 garlic cloves, peeled and halved
1 small onion, finely chopped
¾ to 1 teaspoon sea salt
¾ teaspoon sugar
Dash nutmeg
6 to 8 fresh large basil leaves
1. Place tomatoes in a 5 or 6-quart saucepot; cover with cold water and bring to a boil.
2. Uncover and continue boiling on medium-high heat, about 5 to 7 minutes or until skins crack.
3. Drain tomatoes and cool to lukewarm, about 15 minutes.
4. Peel tomatoes and transfer to a blender; liquefy and set aside.
5. In the meantime, wash and dry the saucepot. In same saucepot, heat the oil and stir-fry the garlic and onion on medium heat until onion is translucent, about 1 to 2 minutes.
6. Remove saucepot with onion mixture from hot burner.
7. Transfer the liquefied tomatoes to the saucepot and return to the hot burner.
8. Bring tomato sauce to a boil. Stir in the salt, sugar and nutmeg; simmer on medium-low heat, stirring occasionally, 15 to 20 minutes. Taste and adjust salt level. Cover the sauce and set aside.
9. Meanwhile, fill a 5 to 6-quart saucepot with cold water and bring to a boil.
10. Cook one pound of pasta (any variety) per manufacturer’s instructions (to avoid overcooking, begin tasting pasta after 6 minutes). Cook until pasta is “al dente” or crunchy-tender.
11. Drain pasta and transfer to a large bowl or pot. Add 2 to 4 ladles of warm sauce to the pasta and serve in individual bowls.
12. Top each serving with a half ladle of sauce followed by slivered basil leaves. Add freshly grated Parmigiano Reggiano or Pecorino Romano cheese.
Serve with your favorite wine.
Buon Appetito!
Text ©2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
