An easy and fast way to bring freshness and flavor to your weeknight Italian.
When was 20, I spent a solid 3 months getting into, up until that point, the best shape of my life. I was looking goooood. Then I studied abroad in Calabria – the very boot tip of Italy. You know, the part that looks like it’s toe punting Sicily out of the motherland into the South of France — I suspect because they have the best cannoli down there. I gained easily 10 pounds if not more in the month that I spent in this arid little peninsula and I regret nothing.
Despite vehemently wrecking my bikini ready body (that was more direct result of free-basing sugar wafer cones of gelato “con pana” -obvi- on the regular and wielding a handheld box of wine like it’s spring break in Miami) the food was surprisingly healthy.
Lots of fresh fish, newly pressed olive oil, grilled vegetable servings that vastly outweighed the very modest portions of pasta we were given at daily Pranzo. Truthfully, Food in Calabria is unlike anywhere I have ever tasted. The cooking is simple. The ingredient list, short. The impact on the human palette- immeasurable.
And I can’t think of a more exemplar Calabresian recipe that is as classic and simple as sugo al pomodoro – for all my non-pizannos out there – Tomato Sauce.
It’s surprisingly quick to make making the possibility of a more thrilling weeknight meal tangible. It lends itself to pasta and meat dishes alike and lasts for about 5 days in the fridge.
The recipe makes about 6-8 servings, and takes roughly half an hour if you use a quality canned tomato like Cento San Marzano or imported Passata if you want something even more seamless. Although, you are certainly welcome to use fresh tomatoes. If so, I would advise doing so if tomatoes are in season and you are preferably able to can get them directly from a garden or farmers market.
When prepping the garlic and onion, you will want to use a delicate hand. The thinner the slice the better the more the aromatics will melt into the sauce and you won’t be left chomping into huge chunks of onion or garlic.
I also highly recommend using a good quality olive oil. My local favorite is Nuvo, but you can use whatever tastes best to you.
And finally, add the basil at the very end, only gently bruising the leaves in the sauce so the basil doesn’t compound and make the sauce bitter.
You will need a cutting board, a very sharp chef’s knife for slicing the onion, a garlic press for even easier preparation, and a large sauce pan.
Ingredients:
1/4 medium yellow onion very thinly sliced
2-4 cloves of fresh garlic thinly sliced
1/4 cup of olive oil
1/4-1/2 teaspoon red chili flakes
1 28oz can of San Marzano canned tomatoes -or- 2lbs of fresh tomatoes, blanched, peeled and diced
1/4 cup fresh basil leaves
1 pinch of sugar or 1 whole vanilla pod (optional)
Instructions:
1. Prep your onion and garlic. Peel your onion and garlic . Quarter your onion and with one quarter of the onion cut thin slices almost as if able see through the slices. Individually press your garlic cloves. You can choose to slice your garlic as well, but I just love how the garlic press allows the garlic to meld into the sauce.
2. Heat your olive oil on medium-low heat in a large sauce pan.
3. When the olive begins to slightly glisten, add your red pepper flakes and garlic. Allow to cook 1 minute then add your onion. Add a pinch of salt. Let cook for 3-5 minutes.
4. Once fragrant, add the tomatoes. You can add directly from the can and mash them up in the pan using the back of a wooden spoon, or, you can hand squeeze them in a separate bowl first for a smoother consistency. If you are opting to use fresh tomatoes, you can place them in a blender before hand reserving about a quarter of the tomatoes to add to the pan. Add another pinch or salt and allow to simmer for 20-30 minutes.
5. After allowing the flavor to build and the tomatoes to break down, turn down the head to very low add you sugar and stir. Check for seasoning adding salt and pepper to taste. Next add the basil leaves in whole gently bruising with your wooden spoon by pressing into the leaves with the tip allow to low simmer for one more minute then remove from heat.
Serve over fresh pasta, spaghetti squash, or in your favorite recipe.