This is our secret recipe for the most delicious and heartwarming tomato and basil pasta sauce.
There's something very beautiful about traditional Italian pasta sauce. Generally Italians really know their way around tomato sauces. Pizza, pasta and even meat dishes are so different in Italy compared to anywhere else in the world. The reason behind that is not just the years of experience and tiny alterations in recipes that have placed the Italians as the masters of tomato sauce. It's also the incredibly flavourful tomatoes you can find in Italy.
Did you know though, that in Greece the tomatoes are equally as good? I won't say better as it isn't a competition but they're better. *whispering* Don't tell my Italian friends I said that please...
Anyway, you're probably wandering now, what makes this recipe secret. I'll tell you but you have to promise you won't tell anyone!
This recipe follows along the roots of Traditional Italian Pasta sauce yet it includes something that might seem strange at first but trust me on this, it makes a huge difference, and at the end of the day it's what makes this a secret!
My Greek mum - who is of Italian descent - taught me how to make this and now it's time I share this delicious secret with the world.
Some already known secrets to a great pasta sauce
They need to be fresh
Look for Roma or San Marzano
Pick the ones that are about to go off (only if you're going to cook them soon after)
Remove the hard (white) bit at the stem
Best if you can pick it from a plant
Loads of it
Linguini works best
Aim for good quality Italian pasta
If you can make it fresh, DO IT.
You need to invest the time in this if you want it to turn out as good as possible!
Anasa's Secret Tomato Pasta Sauce Recipe
Heartwarming and super yummy, traditional yet with a twist!
Prep Time - 10 minutes Cooking time - 50 minutes Total Time - 60 minutes
Course Lunch, Dinner Cuisine Vegan, Greek, Italian, Mediterranean Does it last? Can last up to 1 week in airtight container in the fridge
1 1/2 kg fresh tomatoes (Roma or San Marzano) - cut roughy in medium cubes
1 large white onion or 2 medium - diced
2-3 garlic cloves - minced
20 - 30 fresh basil leaves depending on size - keep some for decoration at the end
70gr. tomato paste - store bought
1 1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon cayenne pepper (optional)
1 teaspoon freshly ground pepper
Sea salt to taste - at least 1 1/2 teaspoon
2 teaspoon of sugar
1/2 cup red wine
SECRET - 1 piece of dark (min 60%) chocolate - roughly 5x5cm.
500gr dried pasta (linguini or spaghetti)
In a large saucepan on medium high heat, gently fry the onions for a minimum of 10 minutes stirring often, until soft and golden.
Add the minced garlic and cook for further 2-3 minutes.
Add the tomato paste 1/2 tsp. oregano, and 1/2 tsp. dried basil, bay leaf cook for 2 minutes stirring often, then add the wine and cook until evaporated.
Add the chopped up tomatoes and turn the heat down to medium.
Cook for 50 minutes or until most of the water has evaporated and the consistency of the sauce is thick. Stir once in a while
10 minutes into cooking the tomatoes, add the remaining ingredients. Don't forget the chocolate.
As the sauce is becoming thicker, time your pasta so it's ready just as the sauce is done.
Roughly at the same time as you add the pasta in the boiling water, add the chopped up basil in the sauce and stir.
You can either mix the pasta with the sauce and cook for 1 minute or spoon some sauce on the plate, add the pasta and then a few more spoons of sauce on top.
Garnish with fresh basil leaves.
Did you make this recipe?
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Love & Joy,