9 January 2020

Penne Rigate Salsa di Pomodorini

Ever eaten a bowl of spaghetti or a slice of basic pizza with the kind of tomato sauce that makes the pasta or dough sing? One in which the flavor of the tomatoes is pronounced. You get that naturally sweet taste with a lingering savoriness? That’s the kind of tomato sauce I dream of, one that few home cooks, chef or restaurateurs master.

The secret to such sauces is a quality tomato, minimally processed. In summer you might find one locally-grown. But in winter, we rely on canned tomatoes. I always look for canned tomatoes grown in Italy. (Gustiamo in Brooklyn carries several brands of Italian grown and packed tomatoes as does Fromage in Old Saybrook, Connecticut not to mention other shops locally.)