So many good things start with a good soffritto, this magical base of onion, celery and carrot is the starting point for ragus, tomato sauces, lasagne and many stews. But also with the addition of a handful of cherry tomatoes, it makes a delicious pasta sauce. Easy to make for a mid-week supper when inspiration is lacking or when you need something easy and comforting. Pasta soffritto ticks all the boxes.
There is nothing complicated about soffritto – all the ingredients are usually in the fridge, but it does ask you to give it a little time. The vegetables need to melt together, rewarding you with a sweet, fragrant sauce perfect for coating any pasta. The tomato element for this sauce is the small flavour-packed cherry plum tomatoes – grown close to home in Crete, the only tomato worth using in the winter. Add a little spice with banana chilli or chilli flakes for a little kick and dried oregano for aromatics. If fresh cherry plum tomatoes are not available in your area opt for tinned cherry tomatoes as an alternative.
Soffritto Pasta Sauce – how to
Finely grate two carrots, finely chop a large onion, a stick of celery (including the leaves) and a banana chilli. The classic balance for soffritto is more onion, but for this sauce, we need more carrots. In a heavy-based pan put plenty of good-quality extra virgin olive oil. Saute the onion and celery (careful not to fry or burn!!); as the onion becomes translucent add the carrots and grated garlic. Pour in a splash of white wine; when evaporated, add a teaspoon of oregano, a pinch of salt and a good grinding of black pepper.
When everything is soft, add two generous handfuls of baby plum tomatoes. If you use tinned baby tomatoes, only add the fruit for the moment.
Continue cooking until the sauce begins to caramelise but not burn. Add a couple of tablespoons of tinned tomato juice, or a couple of tablespoons of water, and a teaspoon of concentrated tomato sauce.
Meanwhile, when you think the sauce is nearly ready, put the pasta on to cook. I’ve used trofie pasta from Liguria but use whatever you have in the cupboard maybe you’d prefer to use lima or mung beans or gnocchi. Continue cooking until the vegetables have melted, adding a sprinkling of pasta water or juice from the tinned tomatoes. The whole process may take 40-45 minutes.
As soon as your pasta is ready, drain and add the pasta to the soffritto sauce. Toss and serve with a generous amount of parmesan.
Pasta Soffritto
Ingredients
- 2 finely grated carrots
- 1 large finely chopped onion
- 1 celery stalk – finely chopped
- 1 mild chilli pepper or chilli flakes
- splash white wine or Marsala wine
- 1 tsp oregano
- 1 tsp concentrated tomato paste
- 250 g cherry plum tomatoes or tin cherry plum tomatoes
- extra virgin olive oil
- salt and freshly ground pepper
Instructions
- Finely grate the carrots, finely chop the onion, celery (including the leaves) and banana chilli.
- In a heavy-based pan, put plenty of good-quality extra virgin olive oil. On medium to low heat, saute the onion and celery (careful not to fry or burn!!).
- When the onion is translucent add the carrots and grated garlic. Pour in a splash of white wine, let it evaporate and add a scant teaspoon of oregano, a pinch of salt and a good grinding of black pepper.
- When everything is soft, add two generous handfuls of baby plum tomatoes. If you use tinned baby tomatoes, only add the fruit for the moment.
- Continue cooking until the sauce begins to caramelise but not burn. Add a couple of tablespoons of tinned tomato juice or a couple of tablespoons of water, and a teaspoon of concentrated tomato sauce.
- Meanwhile, when you think the sauce is nearly ready, put the pasta on to cook. I've used trofie pasta from Liguria but use whatever you have in the cupboard. Continue cooking until the vegetables have melted, adding a sprinkling of pasta water or juice from the tinned tomatoes. The soffritto may take up to 40-45 minutes.
- As soon as your pasta is ready, drain and add the pasta to the soffritto sauce. Toss and serve with a generous amount of parmesan.
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