INGREDIENTS
3 cloves garlic, sliced thinly
1 big white onion, chopped
6-8 pieces ripe tomatoes (I used the native Philippine tomatoes. If you're using Western tomatoes, maybe 3-4 pieces will do.)
1 small pack of tomato paste
2 cups water
salt and pepper
dash of chili powder
1 tsp sugar
dried basil leaves
olive oil
Saute garlic and onion in olive oil until the onion is translucent. Add the chopped tomatoes and bring heat to a minimum. Add water and let it simmer for 5-10 minutes or until the tomatoes are really soft and started to disintegrate. Add the tomato paste, salt, black pepper, chili powder, basil leaves and sugar. Adjust taste accordingly. Remove from heat. Serve over spaghetti and top with grated parmesan cheese.
No photo of this one as I was too hungry to get my camera upstairs.
I was also wondering what's the difference between pomodoro sauce from ragu. Based on my quick online research, I believe the only difference is that ragu has bell pepper and it's pureed.
Ciao.
5 comments:
Aren’t we forgettin’ somethin’ dear? like...cook the pasta.(boil in water, put a little salt and a little olive oil so they won’t stick to each other), drain, pour cold water over them while draining so they won’t overcook.
oopps... Italian friend said ragu is meat sauce. though details depends on the region in Italy where the recipe comes from. Interesting.
Grass... err.. read the instructions written on the package? :-p peace.
Jogas... err... watch cookshows that are professionally produced? –love forever from your groupie leader, Grass
grass... ok... will be more specific next time, hehe. peace.
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