Pasta Soffritto
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A sweet fragrant sauce with a hint of spice, pasta soffritto is perfect for a mid-week supper when you need something easy and comforting.
Serves:2
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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