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
- Heat olive oil in a large pan. Add onions and garlic and cook over medium heat until both are translucent.
- Add the cut tomatoes and sprinkle with salt and pepper. Cook over medium-low heat, stirring occasionally until the tomatoes are soft.
- 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.
- Cook the pasta until al dente, drain well and add to the pan with the tomatoes, stirring to make sure all is well combined.
- 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.