Easiest Way to Make Homemade AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, amies pasta with tomato sauce (version1)amies pasta al sugo di pomodoro (versione 1). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook amies pasta with tomato sauce (version1)amies pasta al sugo di pomodoro (versione 1) using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1):

1. Get 1 medium-sized onion, very finely chopped
2. Get 1 medium-sized carrot, very finely chopped
3. Get 1 celery stick, very finely chopped
4. Prepare 4 tbsp olive oil
5. Get 1 garlic clove, very finely chopped
6. Prepare 1 small dried chilli, seeded and chopped (optional)
7. Get 800 grams Italian canned plum tomatoes, coarsely chopped
8. Take 4 parsley stalks
9. Prepare 1 bay leaf
10. Make ready 1 tsp sugar
11. Make ready 1 sea salt and freshly ground black pepper
12. Get 350 grams penne or bucatini (pasta)
13. Make ready 1 freshly grated parmesan to serve

Steps to make AMIEs PASTA with TOMATO SAUCE (version1)AMIEs PASTA al SUGO di POMODORO (versione 1):

1. Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture).
2. Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper.
3. Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom.
4. Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta.
5. Cook the pasta in plenty of boiling salted water until al dente.
6. Drain well and toss with the sauce.
7. Serve at once, and hand round a bowl of freshly grated parmesan.

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