Big Batch Basic and Fast Italian Tomato Sauce

 Big Batch Basic Italian Tomato Sauce – some now – more for tomorrow

for about 6 pasta dinners for 6 people or more!

papardelle with fresh tomato sauce
Pappardelle al Pomodoro (tomato sauce)

This is the recipe I use when fresh tomatoes are not in season. Make sure to use a good quality canned tomato like San Marzano tomatoes.  Mutti is the preferred italian brand the good restaurants use and you can get it online.  Otherwise I love Pomi (comes in a box- from Italy)  Nina Italian tomatoes I find at Costco are great and next would be Muir Glen.  I will post my fresh tomato sauce closer to the season. Btw that’s a roasted potato on the side

Ingredients;
6 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
Pinch red pepper flakes (I use a whole peperoncino chopped into pieces)
6 (28-ounce) cans chopped tomatoes
Sea salt
1 pound pasta
1 bunch fresh basil, chiffonade, for garnish
1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish

Directions

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the pepper flakes and tomatoes, bring to a simmer, and cook until thickened slightly, about 10-15 minutes. Season with salt to taste.

Meanwhile, cook pasta in boiling, salted water until al dente. Drain reserving 1 cup pasta water.

In hot pasta pot add another tbsp. of EVOO, add pasta and 2 – 3 cups sauce (just enough so that it coats the pasta). Incorporate sauce into pasta stirring over medium high heat until steaming hot, adding pasta water if it dries up too much.  Keep stirring until the sauce is coating the noodles.  Serve with a sprinkle of basil, and cheese.

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up to 1 week or freeze..

Published by

janescucinaitaliana

Jane Biscarini From Rancho Santa Fe, CA to Rome, Italy to Chattanooga, TN I grew up in the San Diego area, down the street from the now famous Chinos Vegetable Market. We purchased our organic (wasn’t even a term then) veggies there. Their sweet white corn was a summer staple on our table. 20 years later Wolfgang Puck discovered them for his restaurants in Los Angeles and made them famous. Cooking fresh and delicious meals was always a part of my family life. My sisters and I all cooked. Then in my 20’s I discovered Italy- and my future Italian husband (from Milan). We originally moved to Italy to expose the kids (now Marco 22 and Isabella16 years old) to the Italian culture and language. Well, 10 years into it, we lived in Como, Florence ,Rome and my new favorite Puglia (the next Tuscany). At different intervals we have lived a total of a year with my Italian sister and mother in law, learning and integrating their cooking secrets from Lombardia, Liguria, and Piemonte. Our last year was spent in Puglia – Manfredonia to be exact- (not Macedonia although we kept slipping the tongue and saying that for months) a charming seaside town that is a new favorite and a foodie indulgence! I Completed a professional chef course for Italian cuisine in Terni (Umbria region) 2012. I taught Italian cooking classes for 3 years in Rome- to other foreigners, American embassy staff and secret service. For our work in Rome I prepared at least 2 lunches/dinners a week for Italians and this is what they say in their words: I have tasted many times the dishes prepared by Jane and I can say only this thing: “I’didn’t know that an American lady – I’m an Italian family – part time cook - could make so many tipbits of Italian, American, Mexican cooking, and the dishes are so good that I had to change my opinion about the quality of American food, and about the way used to combine various ingredients to obtain excellent results. Jane deserves a lot of congratulations for her work , for her commitment and for her passion!” Unforgettable her pumpkin soup and her New York cheese-cake, but also “amatriciana pasta” and “lasagna”! I never thought that an American pretty lady could teach me so much! Patrizia- Roma Hi, my name is Laura, I am italian and I live in Rome where I had known Jane since 3 years ago , so I have had the opportunity to go to her nice house many times and to appreciate her as hostess and good cook. Jane is able to cook perfectly every type of food, American, Mexican, Oriental but, above all, she is able to cook… Italian food better than an Italian!!!! It’s not easy to pass the exam of the “verdict” of Italians about different kinds of pasta, pizza, melanzane alla parmigiana, gnocchi and so on, but she is a great cook and she knows how to propose them in the best way as well. And in several occasions it happened that we – her Italian friends – asked her to give us the correct recipes! So I think you are lucky to have Jane as your cooking teacher, I am sure she ‘ll become one of your good friends too, and you’ll enjoy her cooking lessons! Laura Garassini Ho avuto modo di gustare la cucina di Jane, debbo dire che oltre ad essere meravigliosamente presentata i gusti non sono buoni, ma FANTASTICI!! Silvano Ferraro Translation: I had the chance to taste Jane’s cooking. I must say that on top of serving beautifully prepared dishes, their tastes are not good but fantastic! Per mia fortuna ho mangiato diverse volte cibo cucinato da Jane! E’ una esperienza sempre interessante per il palato e per la propria cultura gastronomica: Jane riesce, con poco e con grazia, a creare sapori perfetti che conducono in un viaggio sensoriale dalla tradizione italiana all’esperienza esotica… dove la certezza del buono si accompagna alla scoperta di nuovi gusti! Rosalba Translation: In my good fortune I have eaten Jane’s cooking various times. It is always an experience interesting for the palate and for the true cultural gastronomy. Jane can, with little and with grace, create the perfect flavors that conduct a voyage of the senses from the traditional Italian to the exotic experience…where the certainty of goodness is accompanied by the discovery of new flavors! Cara jane, ormai cucini così bene che meriteresti la cittadinanza italiana onoraria!!! Baci Gianluca Ievolella Translation: Now you cook so well that you deserve the honorary Italian citizenship!

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