Once There Was a Manโฆ
Francesco Guarro was a simple, idiosyncratic, and remarkable man. Reflected in the way he carried himself, treated his wife of over 30 years, and the very big shoes he left his grandson to fill. He loved pasta and always preferred it tossed in a simple tomato and basil sauce with a sprinkle of Parmigiano.
His wife would cook the pasta and then have him try it for doneness before adding in the sauce. It wasn’t submission on her part as one may be quick to think. But an act of love, acknowledgment, and consideration of the gracefully aging man with no teeth that she seemed to love to an inexplicable portion.
For dessert, he preferred fruit which he patiently peeled into something of a work of art. Gardening was a pastime and not many could surpass his talent. Unlike the modern open kitchen; theirs was in a separate room which Iโm sure he preferred. Because he could enjoy some quiet, catching up on politics on the radio or newspaper which seems to be a habit his grandson picked up as well. They say he always had espresso after every meal and never skipped on his afternoon nap. One he always insisted his grandson have as well.
Ditch That Store-Bought Stuff- How to Make Your Own Tomato Sauce for Pasta
Nonno Enzo is remembered for his love of this simple pasta and Nonna Anna is remembered for her love of baking and jam-making. This recipe is not just simple and healthy but works well when feeding people of all ages. Considering what you find in some jars at the store, it’s a shame not to spare a few minutes to make this at home instead. The scent of basil-infused tomato sauce while it rests is something I can’t seem to get enough of. I implore you not to buy tomato pasta sauce and make your own.
While I chose to use fusilli for this tomato and basil sauce recipe you can use spaghetti, casarecce, penne, rigatoni, or even Gemelli.
Storage:
Not recommended
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Some Other Pasta Recipes You Should Try:
Pasta with a tomato and basil sauce
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Loading...Tomato and basil sauce is one of the simplest and healthiest recipes. A drizzle of olive oil, tomato puree, fresh basil leaves, sprinkle parmigiano- done!
Ingredients
- 2 garlic cloves
- 3tbsp olive oil
- 400g canned plum tomatoes
- 4 fresh basil leaves
- 200g fusilli pasta
- 50g grated parmigiano reggiano
Instructions
Puree the tomatoes and sieve out the seeds
Bring 1.5litres of water in a large pot to boil, in the meantime make the sauce
Heat a frying pan over high heat then add in the oil and garlic. Tilt the pan so it forms a puddle around the garlic, turn them every few seconds but leave it in the oil for no more than 40 seconds. If it starts to turn brown before then quickly take it out.
Reduce the heat to medium, pour in the tomato puree and a pinch of salt then stir to blend with the oil. Cover and leave to reduce for 5 minutes occasionally stirring
The water should be ready so toss in the pasta with 1tsp of salt
After 5 minutes, take the tomato sauce off the fire and put in the basil. Taste for salt then stir and cover to infuse
2 minutes before the pasta is ready put the sauce over the fire to reheat. Drain the pasta and add it to the sauce, mix with the parmigiano and serve.
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