Sugo al Pomodoro e Basilico, the more popoluar, fresh and light Italian sauce, to be used as condiment for any kind of Pasta. Just microwave 40/50 grams of sauce per dish of pasta, add some olive oil, a bit of Parmigiano chees, and welcome to Italy! Recommended with medium-body red wine. 500 gr frozen pack. Distributed by Italian Food Asia
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How to make Sugo Pomodoro e Basilico
If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.
Produced in Italy under HACCP and ISO standards, that guarantee food safety