Pomodoro Recipe

Prepare aromatics

Peel and finely dice the yellow onion. Peel and smash the garlic cloves and mince finely. This ensures even cooking and release of flavors.

Sweat onion and garlic

Heat 3 tablespoons extra-virgin olive oil in a wide sauté pan or medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to brown the garlic.

Add tomatoes

Pour the 28 oz Mutti tomato passata (or crushed tomatoes) into the pan. Stir to combine with the onion and garlic. Bring to a gentle simmer over medium-low heat.

Season and simmer

Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, and 1/4 teaspoon red pepper flakes to the sauce. Stir, then reduce heat to low and simmer, uncovered, gently, for 15–20 minutes, stirring occasionally. Taste and adjust seasoning; if the sauce tastes sharp, add up to another 1/2 teaspoon sugar. If it seems too thick, stir in up to 1/4 cup reserved pasta water or plain water to reach desired consistency.

Finish sauce

Once the sauce has mellowed and thickened slightly (it should cling lightly to a spoon), remove from heat. Optionally, pass the sauce through a blender or use an immersion blender for a smoother texture, then return to low heat briefly to warm before tossing with pasta.

While the sauce simmers, make the basil oil. Place 1 packed cup fresh basil leaves, 1/2 cup extra-virgin olive oil, and 1/4 teaspoon salt in a small blender or food processor. Pulse until the basil is thoroughly broken down and the oil is bright green. If needed, add an additional tablespoon of oil to help emulsify. Strain through a fine-mesh sieve or chinois into a small bowl if you prefer a clear oil; otherwise use as-is. Keep at room temperature until ready to finish.

Cook pasta

Bring a large pot of well-salted water to a rolling boil. Add 12 oz dried pasta and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained pasta to the empty pot or to the sauté pan with the warm tomato sauce on low heat. Add 1–2 tablespoons of the reserved pasta water and toss the pasta with about two-thirds of the sauce until evenly coated and the sauce clings to the noodles, adding more pasta water if necessary to loosen and emulsify.

Plate

Divide the sauced pasta between 2–3 warmed plates (see servings). Spoon a little extra sauce over each portion.

Dress and serve

Drizzle each plate with 1/2–1 tablespoon basil oil. Grate 1/4 cup Sussex Charmer over each plate (total 1/2 cup across servings) and garnish with fresh basil leaves. Serve immediately so the cheese melts slightly into the hot pasta.