On the road to Cape Agulhas, I once stopped for a beer in Bredasdorp.
I started talking about cooking with a girl and, to her surprise, I told her that an holy soffritto is the secret of the perfect tomato sauce. Nothing could be easier!
- 500 g of peeled tomatoes
- 1 onion
- 1 stick of celery
- 1 carrot
- fresh basil
- extra virgin olive oil
prep: 5′ cooking: 30′
Finely chop the celery, carrot and onion. Sauté them until golden in 4 tbsp of extra virgin olive oil.
Add the peeled tomatoes, some basil leaves and a pinch of salt.
Simmer the sauce for at least 30 minutes.
Once the sauce is ready remove the basil leaves.
Season your pasta and don’t forget to add some fresh leaves of basil and aboundant grated parmesan cheese!