This dish proves how a few simple ingredients can create incredible flavors. It’s easy to make but tastes like a restaurant-quality meal!
- 5 tomatoes
- 2 celery stalks
- 1 large shallot
- A handful of basil leaves (fresh or dried)
- 2 garlic cloves
- 1 tbsp honey
- Olive oil
- Sea salt
- 300 g pasta
Finely chop the tomatoes and cook them in a pan with olive oil over medium heat for 40–50 minutes, stirring occasionally and mashing them down.
Chop the celery into small pieces. In a separate pan, sauté it in olive oil over medium heat until softened. Add the basil and cook for another 3–4 minutes, being careful not to burn it.
Thinly slice the shallot (use only the white and light green parts) — you should have about 4 handfuls. Add it to the celery along with minced garlic and sauté briefly.
Mix honey and salt into the tomato passata to taste. In a separate pot, cook the pasta until al dente. Then, toss the pasta with the tomato sauce and vegetables, stirring well. Let it sit covered for 1–2 minutes to absorb the flavors.
Top with grated hard cheese (like Parmesan or Pecorino) if desired.
Finely chop the tomatoes and cook them in a pan with olive oil over medium heat for 40–50 minutes, stirring occasionally and mashing them down.
Chop the celery into small pieces. In a separate pan, sauté it in olive oil over medium heat until softened. Add the basil and cook for another 3–4 minutes, being careful not to burn it.
Thinly slice the shallot (use only the white and light green parts) — you should have about 4 handfuls. Add it to the celery along with minced garlic and sauté briefly.
Mix honey and salt into the tomato passata to taste. In a separate pot, cook the pasta until al dente. Then, toss the pasta with the tomato sauce and vegetables, stirring well. Let it sit covered for 1–2 minutes to absorb the flavors.
Top with grated hard cheese (like Parmesan or Pecorino) if desired.
