The Pasta Queen’s Pasta Al Sugo
Pasta al sugo is the essence of life. Every Italian dreams of this dish, which is as simple and quick as it is gorgeous. When the garlic and basil infuse the tomatoes, it creates an unstoppable force of nature just like you are). In Italy, this is one of our most beloved dishes, and we make it any time we want to feel caressed by the classic flavors of home. It's so fundamental to Italians that we don't even call it "pasta with tomato.” It's simply "pasta with sauce." The tomato is such a star, its presence is implied.
Due to this dish's simplicity, you really have to use the best canned tomatoes you can find. There is a huge range of different ones out there, and many of them put “Made in Italy” on the label as shorthand for quality. But the only way to know if a canned tomato is truly great is to taste and feel it. Open the can, touch the tomatoes: Do they have tough bits? Do you see any green, unripened parts? Taste a spoonful: Are they too acidic? These are all red flags for me. I want a juicy, ripe-tasting tomato that contains a perfect balance of acidity and sweetness. Long story short: If it doesn't taste good from the can, it won't taste good on the pasta. Search out some special pomodori and your palate (and pasta!) will thank you!
Photo by Giovanna Di Lisciandro
