Tomato Sauce with Vegetables and Olive Oil
This tomato sauce is perfect. Simple, fresh tasting and perfect.
Since we are not yet in local tomato season, I opted for canned San Marzano tomatoes.
The vegetables are onions, celery and carrots–sounds like the beginnings of a French sauce but no–the flavor is clearly Italy.
I wish I had cut the tomatoes into a little smaller pieces. I only cut them into rough quarters. Other than that, I loved the sauce.
Usually we eat a long noodle at our house, like fettuccine, because it’s my husband’s preference but for this I cooked (according to Marcella’s suggestion) rigatoni which is my favorite.
I had some friends over for dinner and we all loved it!
Looks great, Jan!
Dear Jan, thank you. The sauce appears to have just the right consistency and the match with a short, tubular pasta like rigatoni can’t be improved on. What I wonder about is, did you let the sauce sit on top of the pasta just for photographic purposes? For serving purposes, of course, sauce and pasta must be tossed quickly and thoroughly together. What I have found is that practically every restaurant and many cooks do not give tossing enough importance. Vigorous tossing, the thorough coating of pasta with sauce while the pasta has just been drained and is still steaming hot, is a critical step in serving good pasta.
Marcella,
I did, indeed, just put the sauce on top for the photo.
Usually, I put the pasta into the sauce pan and mix it in there.
I so appreciate your comments!
jan
Yum, looks like another winner!
Beautiful photo and another pure, fresh, and flavorful sauce. I am lovin’ this “saucey” stage!!