Today I will be sharing with you guys one of my most favorite receipes for just a really easy pasta sauce. To me there is a gigantic differences in red sauces in quality and most important of all in flavor, that is why you need to get the good ones out of there. Feel free to make stuff your own, but this is just how I make this one, and is as always subject to change!
The Ingredients for 2-3 persons:
A kilo of halved cherry tomatoes
5-6 cloves of garlic
2 diced onions (doesnt matter if it is red, white, or sjalot
A crapload of basil (say about 40 leaves)
A tablespoon of sugar (doesn't matter if it is brown sugar, white sugar or whatever
Red wine vinegar
Every dish always starts with the same kind of basis if you ask me. You need onion and garlic diced and started in some oil in a frying pan. Always work from there and every dish will forever taste so much better.
You also need to chop these cherries tomatoes in half, because otherwise when then are in the pan they will splash eventually. With the cutting the juices will just flow out, instead of that it explodes out. Also I know it is annoying that these cherry tomatoes are in a plastic cannister. Well, currently I am growing my own, but they are not there yet. So yes, natural tomatoes are on the way, but just not there yet ;)
Back on track: Stir fry your onion and garlic in a frying pan in some olive oil or vegetable oil (preferable vegetable oil because it doesn't burn that fast) and add all chopped tomatoes. Keep stirring on medium high fire until all the tomatoes are mush. Also squash them a bit with a wooden spoon to make it more one of a mixture stirring the whole time. And don't forget to smell how good it smells :D
While stirring you will add your tablespoon of sugar, and also a bit of red wine vinegar along with some grinded pepper. This means you have to taste a bit of your mixture the whole time to see if the flavors are balanced out,m meaning you sometimes will add a bit more of one or the other. Tasting is how you get your cooking done. After that you toss in around 3/4 of your amount of basil and continue to stir.
In the mean time you will have a separate pot of water boiling going on. Add a pinch of salt and some olive oil in the water and toss in your pasta according to the cooking manual. Fresh pasta is always better if your supermarket has the option or even making it yourself (I am not that much of a pro for that though).
Another thing that will be tastefull with your pasta is buffelmozzarella. My personal favorite is burrata because of the vaster outside texture and the liquid inside texture but that is for all to decide. Mini mozzarellas are easy to just toss on top without any extra effort, but ofcourse always a bit more expensive. For you to choose!