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
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 :)
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:)
This margarita sauce looks SO incredibly flavoursome and delicious! Wow I have to make it!
Thanks! yes!! you definitely need to make it. You are going to Love It! Thanks for being around!
Thank you very much for the recipe, not what they knew in this way.
Hello Alejandro, thank you! I've cheered the day :)
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?
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.
This weekend prepare it thank you by comapartirla
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!
It would be curious to know, if you don't like basil, could be another species, although I know it is difficult.
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 :)
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
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 :)
Hello!! I'm new around here and I love your recipes! Could this sauce be made in quantity and vacuum-packed? Thanks a lot!
Hi Amanda. Welcome! Sure, and you can freeze it too. One hug and I hope you stay with me
Thanks a lot!!!
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!.
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
Thank you very much Juan Ramón for your loving words. I'll send you a hug to Mexico. Happy day!
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
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