How to Make Borrie's Spaghetti Sauce
SPAGHETTI WITH SIMPLE TOMATO SAUCE
The tomato sauce with onions, butter and basil is one of the simplest and purest sauces for pasta dishes in northern Italian cuisine. Nonetheless, it tastes irresistible. No wonder that many even forego the noodles and eat them with fresh bread or with a spoon straight from the pot!
This tomato sauce is also delicious with gnocchi.
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The king of vegetables finds his way to the people
The idea of making a sauce from tomatoes was a long time coming. Antonio Latini, the cook of the Neapolitan Cardinal Barberini, is said to have had it. In his recipe book “Lo scalco alla moderna” he recommended a recipe for seasoning meat and vegetables with cooked tomatoes, thyme, salt, oil and a dash of vinegar.
100 years later, Antonio Nebbia probably combined a tomato sauce with pasta for the first time. In his book "Il cuoco maceratese" (1779) the cook collected simple recipes. These were suitable for ordinary people. So they were not intended for princes or wealthy citizens. He also suggested blanching tomatoes, which makes it easier to peel, and straining the sauce.
Spaghetti with a simple, northern Italian tomato sauce
- 320 g spaghetti, rigatoni or penne
- 600 g tomatoes, fresh, ripe
- 1 onion, peeled and halved
- 50 butter
- 1 sprig of basil
- 1 pinch of salt
- Parmesan, fresh, grated
- Blanch the tomatoes in boiling water for 1 minute. Rinse with cold water and peel. Cut the pulp into large pieces. Put the tomatoes, butter, onion, salt and basil in a saucepan and simmer in an open saucepan until the fat separates from the tomatoes. This takes about 20 minutes.
- Mash larger pieces of tomato with a wooden spoon and stir the sauce occasionally. Season to taste with salt.
- Cook the spaghetti in enough salted water until al dente. Remove the onion and the sprig of basil from the sauce and turn the spaghetti in the sauce. Serve immediately with the parmesan.
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