The key ingredient is always patience – my go-to pasta sauce recipe

Hey there!

For today’s post I want to share my staple pasta sauce recipe with you. It is actually super simple but I personally struggled with creating the perfect pasta sauce for years. I still remember that one time I was on cooking duty while we were on holidays in the mountains. I must have been around 12 years old and if you’ve read my About me section you would know that I absolutely can’t stand skiing. I refused to go outside that day hence I was made chef of the day and had to prepare lunch. My mum as well as the friends we were staying with probably thought they would make it super easy for me and instructed me to cook pasta with tomato sauce. So simple, isn’t it? Well I don’t quite agree I think there are quite a few things you need to watch out for when creating a basic pasta sauce.

First of all fry your onion and garlic over medium low heat and be patient. Secondly when you add the vegetables keep the heat low and again be patient don’t try to force the sauce to cook down quicker by cranking up the heat. Just be patient. Last but not least make sure to add fresh herbs. You don’t even need to cut them just chuck them in and cover your sauce for at least thirty minutes and again be patient. Patience that was probably the one ingredient I was missing when I prepared that horrible pasta sauce high up in the Alps. Well I didn’t have fresh herbs but trust me they weren’t the lacking ingredient. I actually didn’t discover the lacking ingredient until years after that incident when I was cooking with my dad. He’s probably the most patient cook I have ever met. I honestly think the only time he turns up the heat any higher the medium is when he wants to boil water.

Anyways let me introduce you to my favourite way of preparing a delicious pasta sauce. I personally like to add vegetables so as we are in the middle of zucchini season I added some finely diced zucchini but you could also just double the amount of tomatoes or add any other kind of vegetable such as eggplant, capsicum or even mushrooms.

• 1 onion
• 1 clove of garlic
• 3 tomatoes
• 3 zucchini
• 1 dl white wine
• 2 sage leaves
• 2 stalks of rosemary
• olive oil
• salt
• pepper
• a big bowl of patience

1. Finely chop up your onion and garlic. Cut your tomatoes and and zucchini into small cubes.
2. Pour some olive oil into a pan and add the chopped onion and garlic, fry over medium low heat for approximately 5 minutes or until the onion has softened.
3. Add the zucchini cubes and fry for another 5 minutes.
4. Add the tomatoes, white wine, sage leaves, rosemary stalks, salt, pepper and cover. Let the sauce come together over medium low heat for about 30 minutes.
5. Boil some pasta and enjoy.

Voila. I know this was such a simple and basic recipe but this is honestly my go-to sauce whenever I have pasta and trust me the patience thing is a big part of the outcome of this recipe as a matter of fact of any other recipe. I personally think patience is one of the key ingredients to any good dish well one of the key characters of any good cook.

Enjoy the rest of your week.

Bisous