A gently simmering, slow-cooking sauce sitting upon the stove. What a mouthful!
May I take this opportunity firstly to welcome you to Wild Thyme and Sweet Pea, and encourage you to explore the skeleton of the digest that will slowly flourish in time to come. I have made many friends in the cyber dimension of culinary trades and of all those well wishes and encouragement offered in mutuality, the doors of this blog have opened to all who are curious and inclined to the kitchen. A big thanks to Jasmin for her tireless efforts in the behind-the-scenes code wrangling and infinite patience with my hot-blooded passions. Please enjoy and don’t hesitate to contact me should you wish to share a few fond words.
-Matt, author, cook and content editor
There’s an epic tale to be told of the generations of family who have enjoyed this recipe of a hearty tomato sauce, which wields the power of command over an army of starving family members, following their noses as it leads them to the dinner table. Grandparents on both sides of my family have revealed to me their variation on this Italian staple, which I picked through observational learning and practise, employing the same tactics and dedication to fresh resources and a douse of patience that makes every attempt a success…
Of course, when I say observational learning, I am hinting at the fact that I was never given a tutorial on this particular specialty – like a dragon to its den of treasures, the true practicum behind the plate remains a mystery. Trial and error is the best method for mastering this recipe and it is very likely you will be intrepid enough to add ingredients of your liking to accompany it.
If you happen to have one or even several free weekends at your disposal, dedicate that time to slow-cooking the sauce in its own juices for an entire afternoon, including some torn leaves of sweet basil and gourmet sea salt as the sauce simmers. Then as dinner time approaches, add the pasta fresh into the frying pan and serve while the pan and pasta are both still warm. You won’t lose those delicate flavours that way!
I have made mention of the Pronto version most influenced by Roman roots, that sees me through a quick and delicious dinner after a long day. It works wonders with home-made chilli powder and even adding a pinch of butter brings a divine twist that smothers the acidity of the tomato into a smooth and tangy pasta fold-through. The trick here is to not saturate the pan with oil, but to lightly coat. The sizzling garlic gives out its aroma and flavour just before browning-point and works its magic only when the conditions are right – pure olive oil spread over a pipping hot, quality pan. It works best served with a clean, chilled white and of course, good company.
INGREDIENTS
3 tablespoons pure olive oil
5 garlic cloves, diced
800g canned/fresh diced Italian tomatoes
dash of red wine
small bunch sweet basil leaves, roughly ripped
sprinkle of thyme, oregano
sea salt to taste
pinch of freshly ground black pepper
my mouth is literally watering. you have to make this for me one day! SOON!
Yumm! that’s a great simple sauce!
Hello everybody, and thank you heartily for your kind comments! I will be sure to keep an open dialogue in the queue if you have any suggestions or comments.
ooh! this is up already :) awesome work guys, looking forward to the food and photos to come !
The Wild Thyme and Sweet Pea project found its roots when it was plucked excitedly from the garden, washed briskly in a basin of water and lovingly left out to dry in a soothing marinade of vision and ambition ... More »
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mmm…looks delicious. i love to have my pasta drowned in tomato sauce.