Tomato sauce may be the simplest, yet tastiest pasta sauce out there - if prepared according to the universal laws of the Italian kitchen. Not only is it the very basis of the Italian cuisine, it’s also one you just have to master for your personal repertoire.


Cooking time: 40 minutes

Difficulty: super easy

Serves: 4 people



400 gr of pasta

1 kg San Marzano tomatoes, or similar

1 thinly chopped white onion

2 garlic cloves, crushed

4 basil leaves

Oil to taste

Salt to taste

Black pepper to taste

A pinch of sugar

20 gr Parmesan cheese



First of all, heat up some oil in a large saucepan. Add the thinly chopped onion and crushed garlic cloves, and sauté for a few minutes, until soft. Add a thinly chopped chilli pepper to for some extra punch (optional).


Next, take the tomatoes slice and each of them with a skin-deep “X” at the bottom, before placing them in boiling water. This process will make it easier to remove the skin. Add the San Marzano tomatoes to the water and leave them in for about 30 seconds. Then, take them out and rinse them with cold water to take off the skin.  


Add the tomatoes to the onion and garlic and gently mash them until broken up into smaller pieces and take on a sauce-like consistency. Season with basil (reserve a few leaves to garnish), a pinch of sugar, salt, and black pepper to taste, and let it simmer on low fire for about 20 minutes.


It’s time to cook the pasta! Carefully fill a large pot three-quarters of the way up with boiling water, add a generous amount of salt and bring to boil. Add in the pasta, and cook it accordingly to the packet instructions. Twist it every 2-3 minutes, and cook it until al dente: soft enough to be eaten but still firm.  


When you drain the pasta, don’t forget to keep a bit of cooking water! It’s full of starch, and can be added to the sauce to make it latch on to the pasta. Add the cooked pasta to the sauce pan, and mix everything for a couple of minutes on a slow fire.


Serve the pasta on plates, sprinkle some grated parmesan cheese and the reserved basil leaves on top, and voilà, your pasta is ready!