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Since the dawn of time, controversy has raged among non-italians over how to make a genuine pasta sauce. I used to think Olive Oil was Popeye’s girlfriend… Then I married a Sicilian! But in the next five minutes, Romebuddy will teach you the secret of true Italian cooking.
Follow the links below for four, quick, simple, and most importantly, genuine Italian recipes

The important thing to realise about Italian cooking is that you don’t need to crap around with ready-made sauces from the supermarket. They’re invariably horrible, with sharp, over-spicy flavouring.
However, although fresh is always best, you don’t need to spend extra on fresh tomatoes. Those tinned peeled plum tomatoes that the British serve on toast for breakfast in their B&B hotels can be picked up for as little as 8p a tin in some supermarkets, and if you follow these recipes, they’ll taste almost as good as the ones fresh-picked in Mama Tommasino’s garden down in old Corleone. I can recommend the Cirio brand of tinned toms though.

Pasta should be never be overcooked. Seven or eight minutes boiling time is usually adequate, or five or six minutes if you like it ‘al dente’ (slightly hard).
Where these recipes mention oil, they mean Extra Virgin Olive Oil. There is no substitute.
Finally, a word about sieving the tomatoes. You can just mash the whole peeled tomatoes down into the pan but they are best sieved. The sieve in question is not some fancy electric food-processor attachment, but a small mechanical stainless-steel gadget, which can be picked up for less than a fiver on any Italian street-market. It looks like something your granny would have used to recycle her ration books into custard-powder with during World War II, but every modern Italian household has one in constant use today and it’s the best and only thing for the job. I’ll try and shove in a gif of one soon so you can see what it looks like. Moulinex make them, but there’s many copies just as good. They’re harder to find in England and certainly more expensive (if that big kitchen and catering equipment place on Westbourne Grove is still there, they might have them), but worth the effort of searching out.
All measures given are approximate, and you’ll want to experiment according to taste and the number of portions you need.
Also, these sauces often taste even nicer when you reheat any left over the next day - they mature.
The main thing is, these recipes are EASY. And QUICK.
GO for it!

The Basic Sicilian Pasta Sauce

Pesto and Carbonara

Wanna learn Italian?

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