Margarita (Margherita)Sauce. The Queen Margarita of Saboya sauce

6 Oct, 2014 | 25 comments

The margarita sauce is the great unknown of Italian pasta. Pasta is one of my passions, in fact one of the dishes I cook the most at home. Making homemade pasta is a hard work (the mammas and Italian nonnas, like our ritual for cooking the paella on Sundays, spend hours and hours preparing the family pasta meal) especially if the pasta cutter does not have engine like mine (already on my wish list for Christmas!), but in any case, it is something that relaxes me and above all, once you get used to the fresh pasta, going back to dry pasta is very hard.

The sauces that I like for this kind of fresh pastaare very natural and soft, sauces where ingredients will taste and are not so strong flavors to decrease the taste of the pasta.

With this philosophy I got to this sauce. It was the invented in honor of the Queen Margarita Teresa de Saboya in the 19th century and which was created as a dedicated pizza to the Queen, that is said to hate garlic. I have provided my personal touch to these ingredients and transferred them from a pizza to a pasta sauce, just as I use the Genovese pesto on pizzas!.

The margarita sauce is easy on both the ingredients and the process, deliciously light, natural and tasty. A perfect tandem for the fresh pasta! I hope you enjoy it!

Daisy 3 (1 of 1)

Margarita 2 (1 of 1)

SLSA margarita 4 (1 of 1)

SLSA margarita 5 (1 of 1)

SLSA margarita 6 (1 of 1)

Salsa margarita corrected (1 of 1)

Ingredients:

  • 1 kg de tomates cherry 4,00 €
  • 1 large bunch of Basil €1,00
  • 1 large onion €0.30
  • 2 cloves of garlic, €0.15
  • 2 mozzarella di bufala €2,00

Total €7.45 that divided among 10 portions of sauce that you will get these amounts represent €0.74 per serving. A natural and healthy and also cheap sauce

Directions

1. in a bowl, cut the tomatoes into pieces.

2. Add the basil leaves and leave to marinate for at least one hour (better if there are two) outside of the fridge
3. After this time, heat olive oil in a pan and fry the garlics until golden
4 Then add the onion and cook slowly.
5. Add the tomatoes with the Basil and saute over medium-high heat for about 4 minutes...
6. Add then a few more Basil leaves, lower the heat and cover. Leave to cook for 8 minutes covered.
7. Chop the mozzarella into small pieces.
8 Uncover and season with freshly ground black pepper and salt to taste.
9. Add the pieces of mozzarella and give a couple of turns.

10 Add our favorite pasta and Buon appetite!

Tips and Tricks

  • You can use tomatoes normal if you don't have cherry tomatoes
  • Use Parmesan or grana padano grated instead of mozzarella. You will have a stronger cheese flavor
  • Prepare it in advance and heated at the last moment
  • Preparation time: 40 minutes plus 1 hour resting
  • Difficulty: easy
  • Servings: 12

It may also interest you:

Salsa Romesco Eggplant alla Lucana Burrata style Zafferano Pasta with my secret sauce (from vegetables and tuna) Genovese pesto. The sauce that makes magic in your table

  1. Brooke @ Chocolate Marrow on 21 February, 2015 at

    I learned to make something similar from a cook in Italy and it was one of my favorite things I ate while there. This looks absolutely delicious! Love the rest of your blog too! Looks like we share a passion for Italian food :)

    Reply
    • Loleta on 21 February, 2015 at

      Hi Brooke! I am so glad you liked this cause. yes, I have a passion for Italian food and love making it at home. Thanks for being around and thanks for writing:)

      Reply
    • Loleta on 21 February, 2015 at

      Thanks! yes!! you definitely need to make it. You are going to Love It! Thanks for being around!

      Reply
  3. Alejandro on 27 February, 2015 at

    Thank you very much for the recipe, not what they knew in this way.

    Reply
    • Loleta on 27 February, 2015 at

      Hello Alejandro, thank you! I've cheered the day :)

      Reply
  4. Alverdebasilico on 4 March, 2015 at

    I was delighted to read your recipe! Prepare fresh pasta on Sunday is really a ritual...
    May I ask you what brand of bufala mozzarella you used?
    Thank you!

    Reply
    • Loleta on 5 March, 2015 at

      Hi Tania, the mozzarella of bufala that I bought is of Italian cheese, but you want to use. If it is much better if it is cow's Buffalo. Usually it have in every supermarket and it is not hard to find. We encourage you because when you try it will be yours forever. A hug and thank you very much for being here with me.

      Reply
  5. Nur on 14 April, 2015 at

    This weekend prepare it thank you by comapartirla

    Reply
    • Loleta on 14 April, 2015 at

      Thank you Nur! I'm glad a lot that you encouraged to prepare it. A hug and thank you very much for being here with me!

      Reply
  6. Maria on 31 March, 2016 at

    It would be curious to know, if you don't like basil, could be another species, although I know it is difficult.

    Reply
    • Loleta on 31 March, 2016 at

      Hi maria, Yes to. You can try for example with chives that gives a very rich flavor, and if you want something more traditional with oregano, thyme or Rosemary. Do not know equal but the sauce is also delicious. A hug and thank you very much for being here with me :)

      Reply
  7. LaCocinadeLasCasinas on 12 April, 2016 at

    In Naples, birthplace of the margherita pizza, I got purple, what occurred to me is never make the sauce to add to pasta, I think it is great, I love, bsss

    Reply
    • Loleta on 15 April, 2016 at

      Because I'm very much glad you liked. The imagination to power in the kitchen, and this sauce is light heals and is death. Thanks for commenting and for being here:) with me :)

      Reply
  8. Amanda on 26 March, 2020 at

    Hello!! I'm new around here and I love your recipes! Could this sauce be made in quantity and vacuum-packed? Thanks a lot!

    Reply
    • Loleta on 29 March, 2020 at

      Hi Amanda. Welcome! Sure, and you can freeze it too. One hug and I hope you stay with me

      Reply
      • Amanda on 29 August, 2020 at

        Thanks a lot!!!

        Reply
        • Loleta on 1 September, 2020 at

          You're gorgeous.

          Reply
  9. Juan Ramon Ramirez on 6 September, 2020 at

    Loleta Hello!

    Thank you for your recipe, it has been the delight of my family for almost 2 years, I myself take care of preparing them. I am from Guanajuato, Mexico and your recipe has been the most similar to what I have tried in Italy and with it I brought a little piece of that country to my kitchen (I had to adapt some ingredients and others until they come out of my harvest :)). I will make a video and the recipe adapted for my friends here in Mexico, of course the credit is yours!.
    A Taste

    Juan Ramon

    Reply
    • Loleta on 22 October, 2020 at

      But what a beautiful message Juan Ramón. I'm sorry I'm late to answer, but lately my days are flying away. U hug and thank you for scribing

      Reply
    • Loleta on 22 October, 2020 at

      Thank you very much Juan Ramón for your loving words. I'll send you a hug to Mexico. Happy day!

      Reply
      • Mari Carmen on 15 April, 2022 at

        Hi Lolita, I'm new here, I loved your recipe, I could make it in quantity and bottle it, to have in my pantry? Thank you very much in advance

        Reply
        • Lola Bernabe on 3 August, 2022 at

          Hello Mari Carmen, well what joy you give me! and The answer is yes, you can make more quantity and bottle it by sterilizing the canisters and making the vacuum. A hug and thank you very much for writing

          Reply
  10. Mari Carmen on 15 April, 2022 at

    Sorry loleta!!

    Reply
    • Lola Bernabe on 3 August, 2022 at

      Besooo

      Reply

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