Pasta - Fresh Tomato Sauce

By SallySmo

Ingredients

• 1 kg of ripe tomatoes (preferably Roma)
• 1 red onion
• 3 carrots
• 2 sticks of celery
• A few leaves of basil and parsley
• Small dried red pepper, minced (optional)
• Rock salt
• 320 g. De Cecco or Barilla pasta(optional pasta- farfalle or fusilli)

Preparation

Step 1

Wash and chop finely the carrots, onion, celery and the tomatoes then place in a large sauce pan add salt, pepper and dried pepper with oil then cook over a moderate heat.

After cooking the mixture for about 20 minutes, remove from the heat and mince the mixture. Place back onto the heat with salt and 3 T. of oil and cook for another 10 mins.

In the meantime bring to boil a large covered pot of water and add a 1-2 T. of rock salt. Once the water is boiling, add in 80grms of pasta for each person and boil uncovered for 10 mins.

Drain well and place in a large bowl or pasta plate with the sauce add mix well before serving.