A few years ago we took a cooking class at In Tavola cooking school in Florence, Italy.  It was the highlight of the trip.  My favorite recipe from the class is the most simple, Tomato Pasta Sauce (Sugo al Pomodoro).  It is a simple red sauce that is so delicious you wouldn’t guess that it was laden with garlic, basil and oregano like our American sauces. 

In the restaurants we found this same sauce on pasta, pizza and gnocchi.  I think the Italians follow the ‘less is better’ philosophy.  We might have something to learn from them.

We have added a link in the left column to In Tavola.  If you are ever in Italy, take a class there.  They are located in an old palace, in the heart of Florence.   The meal is served in the wine cellar- delightful!

Tomato Pasta Sauce (Sugo al Pomodoro)

2 cans (800 grams or 28 ounces each) peeled tomatoes

Extra virgin olive oil

1 medium onion, diced

1 medium carrot, minced

1 medium stalk celery, minced

Salt and pepper to taste

Break up the tomatoes with either hands or a knife

Pour enough olive oil in the sauce pan to cover the bottom (about 1 tablespoon)

Add the vegetables to the oil and cook over high heat until the onion is soft and begins to brown

Add the tomatoes, salt and pepper to taste.  Stir with a wooden spoon

Reduce heat to medium and continue cooking for about 10 minutes longer, stirring occasionally.  Continue cooking until slightly thickened.

Check flavor after about 5 minutes and adjust salt and pepper to taste.

Serves 4.  About 85 calories per serving (varies depending on the amount of olive oil used)