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My Italian Sig.ra’s Best Tomato Sauce ©

April 9, 2012

Easy, but excellent !

Ingredients : 4 persons

400g Tin chopped tomatoes or fresh tomatoes

250g Spaghettini No 3

3 tbs olive oil

4 cloves of garlic sliced

3 small dried Chilli

1.1/2 level tsp salt for tomato sauce

1 tsp heaped for pasta water

1 sprig parsley for decoration


1. Put a large saucepan of water onto boil adding 1 heaped tsp of salt.

2. Into a small saucepan add oil, chilli and sliced garlic.

3. Heat garlic and chilli, on medium heat until “Just” beginning to turn colour. ( If you burn it, throw it away and start again! )

4. Immediately add tomatoes and salt. Add a little water,4 tbs, place lid on and leave to gently simmer until pasta is ready. Stir from time to time to make sure tomatoes are not going dry. Minimum cooking time 15 minutes.

5. Add pasta to rapidly boiling water, turn heat down a little, so that it does not over-boil and test after 8 minutes. The pasta is ready when it is ‘al dente,’ still a little firm.

6. Drain and place straight away into warmed serving dish.

7. Pour sauce immediately over the top and mix in. Decorate with a sprig of parsley, or rosemary.

8. Serve straight away, pasta does not wait, along with a little freshly grated parmesan.

This is so simple, but excellent! Henry’s Favourite!

Fry garlic and chilli in oil, until just turning colour, not more. This happens quickly, so stay with it!


Add tomatoes to oil, garlic and chilli, adding the maximum amount of salt and a little water.

Leave to simmer at least 15 minutes.

Put pasta onto boil in salted water.

Stir pasta to separate pieces and boil on the roll, so that pasta does not stick together.

Drain in Colander.

Serve with freshly grated parmesan.

Final Result. Decorate with Parsley.


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