La Pomarola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 500 g tomato (s), nice ripe or peeled from the dode
- 25 g carrot (s), cut into cubes
- 10 g onion (s), cut into cubes
- 10 g celery, cut into cubes
- 2 clove (s) garlic, crushed
- 5 stalk / s basil
- 5 stems parsley
- 6 tablespoon olive oil
- Salt and pepper, whiter from the mill
- sugar
- 8 teaspoons sheep`s cheese, grated (pecorino)
Print Recipe
Pin Recipe Instructions
- Put 4 tablespoons of oil, the peeled and cut tomatoes and all the vegetables, the parsley and basil leaves, roughly torn with your fingers, as well as salt, pepper and sugar in a medium-sized saucepan. Mix the ingredients well, put the lid on the pan and simmer for 30 minutes over a very low heat, stirring occasionally.
- Remove from heat, let cool and strain the sauce. Flavor the sauce with the spices vigorously and if it is too runny, let the sauce simmer a little longer.
- Prepare the pasta according to the instructions. Mix the pasta with 2 tablespoons of good olive oil and add to the tomato sauce. Serve sprinkled with pecorino cheese.
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