Easy Pasta con Pomodori

Ingredients

4 lbs fresh plum tomatoes diced (or 1 large can of pureed tomatoes *)

4 cloves of garlic minced

3-4 Tbsp olive oil

½ bunch of parsley cut small

pepper and salt to taste

1 package of your favorite kind of pasta – We used  whole wheat Fusili at school.

What to do

Wash and dice the tomatoes. In a large pot or deep skillet simmer the tomatoes on medium-low heat until they are soft. Keep the lid off the pan so some of the liquid can evaporate. In a food mill, puree the tomatoes so they are smooth  and you have no skins or pits in your sauce . (*Or if you don’t have a food mill you might want to use canned tomato puree)  Set the puree aside. In the pot or skillet heat the olive oil and add the garlic and parsley. Stir fry on medium to high for a few minutes taking care not to burn the garlic. Add the tomato puree and simmer without top for about ½ hour.  This will allow the sauce to thicken a bit.

In a large pot bring a generous amount of water to a rolling boil.  Add the pasta to the boiling water and cook according to the directions on the package. If you make your own pasta (which I have never had the nerve to do) you’ll follow the timing instructions for that.

Rinse the pasta with cold water in a sieve or colander, add it to the sauce and mix it together well.

Serve this to all your best friends whenever you feel like it!

Luca said: “Pomodori are tomatoes.”

This is the 10th   Recipe of Mr. Welsh’s  Class Cooks 2005-2006    March 16, 2006

I learned this recipe from my late mother who lived for 35 years on the island of Elba in Italy.