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Il Sugo di Papa' (basic tomato sauce)

This is somewhat different than what my Dad taught me (he didn't use anchovie paste, nor chilli) but it makes for a simple, quick, and very tasty tomato sauce to use with most shapes of pasta. Here I've made it with ravioli

Ingredients (serves 2):

  • 3 garlic cloves, finely chopped

  • 1 tin of chopped tomato (400gr)

  • 1 Tbsp dried oregano

  • A slug of anchovie paste (or 3 anchovie fillets preserved in oil)

  • 1/2 tsp dried chilli flakes

  • A pinch of fine salt

  • 2 slugs of olive oil

  • 2 Tbsp grated parmesan cheese


  • Heat up the oil in a pot, then stir fry the garlic and chilli flakes

  • Add the anchovie paste and mix well

  • Add the chopped tomatoes, reduce to a simmer

  • Add the oregano and the salt, stir it well then cover with the lid

  • Cook for 15 mins, stirring every now and then

  • Mix it with your cooked pasta and serve with grated parmesan cheese

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