Francis Ford Coppolas Tomato Sauce Pomodoro Basilico Recipes

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Steps:

• Heat oil in a pan on on medium heat. Saute onions in oil until transparent (about 5-7 minutes). Add tomatoes, 1/4 of the basil and pepper flakes.
• Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
• Serve over pasta.

Steps:

• Heat the olive oil over medium-high heat in a heavy saucepan. Saute the onions in it for 5 to 10 minutes or until transparent and just starting to brown.
• Using a knife, cut the tomatoes coarsely inside their cans. Drain off the juice and reserve.
• Add the tomatoes to the saucepan, along with a dozen basil leaves, very coarsely chopped. Season with salt and red pepper flakes to taste. Let the sauce come to a boil, then lower heat, simmer for 45 minutes. It should have a medium-thick consistency; keep adding back some of the reserved tomato liquid to maintain the correct consistency.
• While the sauce is cooking, boil the spaghetti in a large amount of salted water.
• When ready to serve, add another dozen very coarsely chopped basil leaves to the sauce, and whisk in the butter. Drain the cooked spaghetti in a colander, draining all water from the pasta cooking pot, then return the spaghetti to the pot. Add about 2/3 of the sauce to it, or just enough to lightly coat the spaghetti with sauce. Stir well for one minute over medium heat. Divide spaghetti among eight bowls, placing a few small basil leaves on each spaghetti bowl. Top each with a few tablespoons of sauce. Serve immediately. Pass freshly grated Parmigiano-Reggiano if desired.

Steps:

• If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
• Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
• Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
• Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.