1 Kg (2.2 lb) Tomatoes (preferably organic)
80 g (3 oz) Onion (finely chopped)
80 ml (3 fl oz) Extra virgin olive oil (plus an extra dash to complete the sauce at the end)
1 tsp Sugar
1 tbs Tomato purée (optional)
Few basil leaves
Salt for seasoning
“Too much garlic! Garlic everywhere,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
“Pasta is a ritual for Italians. You can mess with anything but not the pasta.
Pasta is always al dente (very slightly under cooked).
You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other.
“Pasta and its sauce should be combined like salad and its dressing,”
“The sauce should never be overabundant in order to allow the pasta and its grain to also be tasted as the standalone delicacies that they are.”