Sicilian tomato sauce

Ingredients:

• 500 g ripe tomatoes (about 1 lb)

• 1 garlic clove

• 3 tbsp extra virgin olive oil

• 1 handful fresh basil leaves (plus extra for garnish)

• Salt and black pepper to taste

• 100–150 g stracciatella cheese (optional for serving)

• 2–3 tbsp grated Parmigiano Reggiano

• Cut the tomatoes in half.

• Peel the garlic.

• In a large saucepan, heat the olive oil over medium heat and add the peeled garlic cloves. Cook until the oil is well infused with the garlic aroma, being careful not to burn the garlic.

• When the pan is hot, add one-third of the tomatoes, pressing the pulp down so it makes direct contact with the heat. Let them caramelize well without stirring too much.

• Add the remaining tomatoes.

• Season with salt, pepper, and basil leaves.

• Reduce the heat to low and cover the pan. Simmer for 30 minutes. If the mixture gets too dry, add a little water to maintain moisture.

• To finish the sauce, remove the garlic cloves and basil leaves. For a creamy texture, blend the tomatoes with a drizzle of extra virgin olive oil until smooth.

• Return the sauce to the pan and add fresh basil leaves to garnish.

  
  

How to Season the pasta with the sauce:

1. Bring a large pot of salted water to a boil. Add the fresh tagliatelle or pappardelle and cook for about 1–2minutes. Reserve a bit of the cooking water before draining.

2. While the pasta cooks, gently warm the sicilian tomato and basil sauce in a large pan overmedium heat. If it seems too thick, add a splash of the reserved pasta water to loosen it slightly.

3. Drain the pasta and transfer it straight into the pan with the warm sauce. Toss gently to coat the pasta evenly.While tossing, add some grated Parmigiano Reggiano and a little bit of pasta water if needed. This will help the cheese melt and bind the sauce to the pasta, creating a creamy, flavorful coating.

4. (Optional)Plate the pasta and top each serving with a spoonful of stracciatella cheese. The heat from the pasta will slightly melt it, adding a rich, creamy contrast.

5. Add a light drizzle of extra virgin olive oil and, if desired, a few fresh basil leaves for aroma and freshness.