classic passata sauce PREPARATION: 45 minutes YIELD: 6-1/3 cups 1 2 cup extra virgin olive oil 1 medium yellow onion, diced 3 cloves garlic, chopped 1 tbsp. sea salt 1 can (28 oz) quality tomato purée 1 can (28 oz) quality plum tomatoes freshly ground black pepper METHOD: Preheat a large saucepan on medium heat. Add 1/4 cup of olive oil + the diced onion. Cook until the onion becomes translucent. Try not to let the onion brown. Add chopped garlic + stir, not letting ingredients get too dark. Mix in tomato purée and plum tomatoes. Increase heat to medium high + bring to a boil. Stir frequently. Reduce heat to low + cook gently for 20 minutes. Season with sea salt, pepper + add remaining 1/4 cup of olive oil. Stir. This classic sauce can be used as a light base for your homemade pizza, or on top of your favourite pasta. Season with fresh or dried Italiano herbs. Passata can also be used as a spread on a Panini; or as a base for a Cioppino stew or any type of chili.
smooth passata sauce If you prefer a smooth pizza or pasta sauce, your Classic Passata can be zapped with a hand blender or run through a ricer. Allow sauce to cool prior to use on a pizza as a hot sauce can activate the dough + be very difficult to work with. Once cool, use right away or store in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
arrabiata sauce YIELD: 6-1/3 cups 2 tsp. chili seasoning METHOD: Follow our Classic Passata recipe for this spicy Arrabiata sauce then just add 2 tsp. of chili seasoning to the onions at the start of the Classic Passata recipe! Presto you now have your pasta with a bite. (Note: The name alone is worth it cause it sounds sophisticated like you really know your way around the cucina.)
puttanesca sauce YIELD: 6-2/3 cups 1/3 cup red wine 2 anchovies 1 tsp. capers 1/2 cup calabrese olives METHOD: Follow the Classic Passata recipe. For Puttanesca, a gourmet version of Classic Passata when you re sautéing the onions + garlic, add 1/3 cup of red wine + simmer until the wine is evaporated. Add 2 anchovies + break up with a spoon into the mixture. Then add 1/2 cup of roughly chopped and pitted olives + the capers. Then continue with remainder of the Classic Passata recipe.
Italian herb sauce YIELD: 6-1/3 cups 2 tbsp. Italian seasoning METHOD: For an Italian Herb Sauce, just follow the Classic Passata recipe + add the Italian seasoning to the onions. Continue with remainder of the Passata recipe. To get truly gourmet, top with your favourite fresh herbs prior to serving. Enjoy.
creamy tomato sauce YIELD: 7 cups 1 250 ml Panago Cucina Italiano Garlic Dip METHOD: For a Creamy Tomato Sauce, just follow the Classic Passata recipe. When complete, remove from heat + allow sauce to cool slightly. Stir in Panago Cucina Italiano Garlic Dip. Voilà!
classic passata with kalamatas YIELD: 7 cups 2 tsp. chili seasoning 1 250 ml kalamata olives (pits removed) METHOD: Follow the Classic Passata Recipe. For this Mediterranean version of Classic Passata, add chili seasoning + olives while sautéing the onions. Finish recipe as usual. Serve + enjoy.
traditional pesto sauce YIELD: 3/4 cup 25 fresh basil leaves (large) 2 garlic cloves, chopped 5 tbsp. extra virgin olive oil 1/3 cup romano cheese 1/3 cup grated parmesan cheese pinch of sea salt METHOD: Place basil, garlic, olive oil + sea salt into food processor. Blend briefly at medium speed. Add both cheeses + process again until well combined + relatively smooth. Top on freshly tossed pasta or as a pesto pizza sauce. Your choice, but linguine (called trenette in Liguria) is sublime. Garnish with fresh basil. Enjoy!