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How to make Montefollonico Tomato Sauce


A wonderful Montefollonico Tomato Sauce is amazing on your pasta. It’s natural and tasty!



  • 2 – 3 cups grape tomatoes – rinsed and cut in half
  • 3 tbsp. olive oil
  • 1 medium onion – finely chopped
  • a few fresh basil leaves – roughly torn
  • pinch of red pepper flakes
  • grated cheese – to pass          
  • dried oregano – pinch or to taste
  • 2 garlic cloves – finely chopped
  • 1 tbsp. butter – unsalted
  • 1 lb. pasta – your favorite
  • fresh basil – for garnish
  • salt and pepper – to taste


  1. Heat olive oil in a large pan. Add onions and garlic and cook over medium heat until both are translucent.
  2. Add the cut tomatoes and sprinkle with salt and pepper. Cook over medium-low heat, stirring occasionally until the tomatoes are soft.
  3. Stir in the basil, oregano and red pepper flakes and cook for about 10 minutes on medium-low heat. When the tomatoes are very soft, add the butter and stir well to mix in.
  4. Cook the pasta until al dente, drain well and add to the pan with the tomatoes, stirring to make sure all is well combined.
  5. Serve your Montefollonico Tomato Sauce and pass the cheese, some extra virgin olive oil for topping and some fresh basil. 

Note: My cousin Andrea’s wife, Cristina, made this simple but totally delicious sauce one noonday for our Pranzo. It has become one of my favorite spaghetti sauces.

Dinner with Italy family

Buon Mangiata!



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