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!
- 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
1. in a bowl, cut the tomatoes into pieces.
10 Add our favorite pasta and Buon appetite!
- 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