Ingredients
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3 TBSP Extra Virgin Olive Oil
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28 oz. Canned chopped TomatoesSan Marzano
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Handful A handful of basil leavesFresh
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20 oz. WaterTap water
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1/2 TSP salt 1/4 TSP pepper Salt and Pepper
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2 cubes Sugar
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3 cloves Garlic clovesRoughly chopped
Directions
Sicilian Sarsa alla Grillo is an authentic Sicilian family recipe for a meatless, quick tomato sauce for pasta that always pleases the palate and fills the senses.
Steps
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1
Done
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Begin with good extra virgin olive oil or regular olive oil. |
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2
Done
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Do not add seasoning until the mixture comes to a simmer, then add: |
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3
Done
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Consistently stir using a wooden spoon. Cook all sugo or sarsa in a non-reactive pan. For sarsa, I like to use a large frying pan. For sugo, I use a non-reactive pot. |
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4
Done
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Cook 40 minutes. |
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5
Done
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Cook pasta to al dente; add regular salt (not salt with iodine!). Drain pasta well and add it to the cooked sarsa. Top with Parmigiano, or as we do in Sicily, Pecorino. Add freshly ground pepper and a few more basil leaves. Tip: My mother never seasoned her sauce throughout the cooking process — contrary to what the cooking shows profess. She taught us to only season the mixture once, when it comes to a simmer. It makes a HUGE difference and keeps the sauce consistent and very balanced, not acidic, each time you make it. And ALWAYS use fresh basil and garlic. |
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6
Done
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Buon appetito! |
