Spaghetti With “authentic” Roman Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A reportedly authentic Roman sauce, but who knows? Ingredients:
1/4 cup extra virgin olive oil |
1/4 cup finely chopped onion |
2 sprigs fresh flat leaf parsley, leaves only, finely chopped |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
1 -2 garlic clove, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1 teaspoon sea salt (or to taste) |
1/2 cup dry white wine |
3 1/2 cups chopped canned tomatoes with juice |
1 lb dried spaghetti |
freshly grated parmigiano-reggiano cheese or pecorino romano cheese |
Directions:
1. Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and 1/2 teaspoon salt.
2. Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
3. Add in the wine; increase heat and let the wine all but evaporate, stirring often.
4. Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
5. Puree the sauce with an immersion blender.
6. Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
7. Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
8. Top the spaghetti with more sauce and another sprinkling of cheese.
9. The pasta should be well napped but not swimming in sauce; serve immediately.
10. Pass extra sauce and cheese at the table.
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