Pasta al Pomodoro

Prep Time:

15'

Cook Time:

30'

Serves:

Level:

8-12 months

About the Recipe

I recommend you use home made tomatoes sauce.Take advantage of the summer months to make a large quantity of tomato sauce so that you may save some of it in the freezer for use during the winter.

Ingredients

INGREDIENTS

Makes 6-10 portions of sauce and one portion of pasta

1 tablespoon frozen or fresh sauté mix (chopped carrot, celery and onion)

1 kg of ripe copper tomatoes

3 basil leaves

3 spoonfuls of pasta in an age-appropriate format (about 40 g)

1 teaspoon of extra virgin olive oil

1 teaspoon of grated Parmesan cheese( better if aged36 months )

If you want to freeze the sauce, you should use ice trays that have distinct portions. Because of this, you won't have to thaw the entire tray every time you want to season something; instead, you'll only take out the quantity that you need.

Preparation

HOW TO PREPARE: THE FIRST TOMATO PASTA

1- Combine the sautéed mixture with the washed, dried, and broken basil leaves and tomatoes in a non-stick pan.

2- Place on the stove and bring to a boil. Continue cooking over high heat, stirring often for about 20 minutes. When the sauce thickens, remove it from the heat and mash it.

3-You should store the sauce in the refrigerator for up to 24 hours or freeze it for later use. Pasta should be boiled in around 0.5 liters of water for 4 minutes. Then, after draining, combine with oil and Parmesan cheese along with two tablespoons of the sauce.