Skip to main content

Sugo Al Pomodoro / Marinara Sauce (Basic Tomato Sauce for Pasta)

"Relax, Sit down, serve yourself a little pasta & taste life"
Now that's what I do, when I make Pasta, the love for it just grows each time I make them! And what if some good sauce is combined to it...the pasta only develops its full flavour then. Sauces are of many types which are used in Pastas. Cream and butter sauces blend very well with fresh egg pasta, Meat sauce (Ragu) is so good with any tubular shaped ones, seafood sauces are ideally suited for thin noodle shaped pastas such as linguine, spaghetti or stuffed ones like ravioli. But for the dried pastas, which we normally stock it up in our pantry, a typical tomato sauce is all you need to make. 

To start with, I am posting the basic tomato sauce recipe otherwie known as Sugo Al Pomodoro ("Sugo" means sauce or juice & "Pomodoro" means Tomato). Now there's quite a confusion between some of the Italian culinary words which I just can't figure it out, such as, "Sugo" and "Salsa". If you know, please do share the info. Also I have titled this post as both "Sugo Al Pomodoro" and "Marinara Sauce" because the recipe is the same for both the sauce. The only difference I read was that, Sugo di Pomodoro is smooth and chunk free and is used for pizzas but Marinara sauce (originated from South Italy) has chunks of tomatoes in it and is thick, perfect for any pasta dish. I really don't know the exact difference yet....Italian friends out there, please help me understand! 

Ingredients:
  • 3-4 big fresh red tomatoes (finely chopped)
  • 1 medium onion (finely chopped)
  • 2 tbsp tomato puree or tomato ketchup
  • 2-3 cloves of garlic (finely chopped)
  • 4 tbsp olive oil
  • salt & pepper to season
  • 4-5 fresh basil leaves (finely chopped) or 1 tbsp crushed dried basil
Method: 
  1. Heat the olive oil in a large saucepan on a medium heat.
  2. After a minute, add the chopped garlic, chopped onion to the pan & saute till they turn translucent.
  3. Now throw in the chopped tomatoes to the pan & allow it to leave its juices and allow it to start thicken.
  4. Add the tomato puree or the ketchup at the thickening stage along with salt & pepper.
  5. Add the basil & simmer the heat for 10-12 minutes until the sauce fully thickens, perfect for any pasta dish. 

Labels

Labels:

Comments

  1. Priya Suresh25 June 2012 at 11:07

    Super irresistible dish,makes me drool and tempting.

    ReplyDelete
  2. Julie25 June 2012 at 21:05

    Wow,very tempting!!
    Can u please link it to EP series-Basil or cardamom,link is below:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say...
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...
13 comments
Read more

Karaikudi Chicken Curry

Another spicy chicken dish comes your way & this time its from South India. Karaikudi, is a big town in Tamilnadu situated in the region of Chettinad. It is also the unofficial capital of Chettinad region. As I have already introduced the Chettinad flavours in my Urulai Chettinad recipe, this time am here with a non-vegetarian dish. It will be very peppery, very coconutty and very very tasty. "Karaikudi Chicken Curry" will remain a special dish for me as this was the first dish which I cooked and served after my wedding at my in-laws place. My in laws were bowled over my cooking and declared that I am a Super-Cook.....So every time I make this dish at home, I remember my initial marriage days & thank the recipe every time. It saved my reputation in the kitchen in front of all. Ha! Ingredients: 1 kg chicken (cut into bite size chunks) 2 big onions (finely chopped) 2 big tomatoes (finely chopped) 1/2 tsp turmeric powder + 1/2 tsp for marination 1/2 tsp red chilli powde...
2 comments
Read more