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Marcella Hazan's Sugo Fresco Di Pomodoro

Recipe #299479 | 30 min | 5 min prep | SERVES 6 (Change Servings)
(1) RATE IT NOW READ REVIEWS

evelyn/athens

RECIPE BY: evelyn/athens

Less is more. Seriously.

Posted on: Apr 19, 2008

Print Recipe

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 medium garlic clove, peeled and sliced very thinly
  • 300 g tinned italian peeled plum tomato with juice, cut into large pieces with their juice
  • salt
  • freshly-cracked black pepper
  • 10 fresh basil leaf, torn by hand into small pieces
  • 450 g pasta, of your choice cooked

    • Directions

    1. 1
      Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
    2. 2
      Serve over your favourite, freshly-cooked, al dente pasta.

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    Featured Reviews for This Recipe

    reviewer icon

    From: Maito

    On Apr 22, 2008

    Delicious pasta! I used fresh tomatoes and a lot less oil and didn't cook the sauce for very long. Portions are conservative for us big eaters! Yum and thanks, Evelyn.

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 (140g)

    Recipe makes 6 servings

    Calories 412
    Calories from Fat 132 (32%)
    Amount Per Serving %DV
    Total Fat 14.7g 22%
    Saturated Fat 2.1g 10%
    Monounsaturated Fat 10.0g
    Polyunsaturated Fat 1.9g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 112mg 4%
    Potassium 255mg 7%
    Total Carbohydrate 59.5g 19%
    Dietary Fiber 3.2g 12%
    Sugars 3.2g
    Protein 10.3g 20%
    Vitamin A 128mcg 2%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.0mcg 0%
    Vitamin C 7mg 13%
    Vitamin E 1mcg 5%
    Calcium 29mg 2%
    Iron 2mg 16%

    detailed view...

    how is this calculated?

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