Salsa Fresca
(Fresh Sauce) is the second of the three most commonly eaten sauces in
southern Italy and is, in fact, probably the most common of all because it is so
simple and fast to prepare yet so delicious.
Ingredients for 4
persons:
Olive oil (extra-virgin): 4 ounces
Garlic (fresh):
3 to 4 cloves (quartered)
Red or white table wine (semi-dry or dry): 2-3 ounces
Italian peeled plum tomatoes (canned): 2 cans (about 28
ounces each)
Basil
(fresh): 3-4
leaves
Salt:
to taste
How to do
it:
Preheat a 2 or 3 quart sauce pan.
When the pan is hot pour in the olive oil.
Add the garlic and sauté it until it becomes a golden brown.
Add the Italian peeled tomatoes chopping them a bit with a sharp knife as they
come from the cans.
Add the wine and basil.
Cook over medium-high heat (a fairly full boil) for 20 to 25 minutes.
Add salt to taste.
Note:
This dish is usually served without grated cheese.
Many Italians garnish this with a little ground cayenne pepper instead. If you
like cheese on your pasta, though, go for it. There is no set rule.
This sauce can basically be cooked in the time it takes to boil water and cook
your pasta so it turns out to be a really delicious and fast dish.
