This 30 minute classic Pomodoro recipe is ready in the time it takes to cook your Pasta. Perfectly balanced, smooth and creamy; its perfection, yet so simple, you’ll never buy store bought Sauce again. Delicious with Pasta, Meatballs or Chicken Milanese.

Like Audrey Hepburn, this is my go-to meal when returning home from travel with nothing more needed than a few kitchen staples and some herbs from my herb pots, et voila, dinner. For more about Audrey at Home, her son Luca Dotti’s biography is a feast for the soul.

If it’s summertime, there truly is nothing like using fresh seasonal tomatoes for your Pomodoro Sauce, here is my go-to recipe.

Organic Ingredients, serves 4

• 1 Jar Jovial Crushed Tomatoes

• 1 Large Onion, peeled and chopped small

• 4 Cloves Garlic, peeled & crushed or minced

• 6 Basil Leaves

• 12 Oregano Leaves

• 1 Tbsp. Butter

• 2 Tbsps. Extra Virgin Olive Oil

• 1 Tbsp. Celtic Sea Salt

• 1/4 Tsp. Cracked Black Pepper

• 1 Packet Spaghetti for serving, optional

Method

Saute Onions in Olive Oil on medium high heat until they start to brown. This is where the depth of flavor begins to occur. Add Garlic and sauté for 1 minute. Add Tomato, Basil, Oregano, Salt & Pepper and mix. Once it starts to bubble, cover and reduce heat to a low simmer. Cook for 25 minutes. Uncover, remove from heat and add in Butter. Spoon Sauce into a food processor and blitz until smooth. Your Sauce is now ready.

To add to Pasta, cook Pasta ‘al dente’ in salted boiling water per packet instructions. Towards the end of the cooking process remove a coffee mugs worth of starchy cooking water and set aside. Drain Pasta. Throw drained Pasta into Pomodoro Sauce and bring to high heat. Add about 1/4 cups’ worth of the starchy cooking water and mix well for a minute. Remove from heat and serve with grated Parmesan.

Notes

• Fresh Herbs are optional if you have them, leave them out if not. Don’t substitute with dry herbs.

• Add 1/2 cup veggie stock/water and finish 1/2 cup heavy cream to make Tomato Soup.