foodSenses

The ‘sugo al pomodoro’ is used everywhere – on pasta, on gnocchi, on pizza and in baked dishes like melanzana parmigiana.
Oh and the sauce itself? Well it’s best made fresh – and there’s no excuse really as it’s a doddle
Ingredients

Extra virgin olive oil – 6 tsp of a fruity oneOnions – 2 mediumItalian plum tomatoes – 800g tinnedDried oregano – 1 tsp at leastFresh basil – couple of sprigsGarlic – 3 large clovesSalt and pepper to tasteMilk or sugar to tasteDirections

Via Mariano Pallottini, Melya

Ingredients for 4 person:

250 gr of Tagliatelle Filotea2 sweet pepper (1 red and 1 yellow)1 carrot1 zucchini2 leek10 salted capers4 tbsp of extra virgin olive oil60 gr of chivessalt

Directions:

Via Mariano Pallottini, Melya