Three ways to use Sugo Pomodoro e Basilico that aren't pasta!
Why having a jar of quality tomato and basil sauce in the pantry is a handy food hack!
While a bowl of pasta is the spiritual home of a classic tomato and basil sauce, a jar of authentic Sugo Pomodoro e Basilico is far more versatile than its name suggests. Made with sun-ripened Italian tomatoes and fresh basil, this pantry staple is essentially a concentrated burst of Mediterranean flavour ready to elevate your midweek meals.
Let Carluccio's show you three ways to use your next jar that move beyond the pasta bowl.
1. The Ultimate Pappa al Pomodoro
This classic Tuscan bread soup is the gold standard of "cucina povera"—the art of making something magnificent out of simple ingredients. By using a high-quality pre-made sugo, you skip the hours of simmering usually required to develop that deep, rich base.
Simply tear up some crusty, day-old sourdough or ciabatta and place it in a pan with your Sugo Pomodoro e Basilico and a splash of vegetable stock. Simmer gently until the bread absorbs the liquid and breaks down into a thick, comforting porridge. Finish with a generous glug of extra virgin olive oil and a few torn leaves of fresh basil.
2. Mediterranean Poached Eggs
Think of this as an Italian twist on Shakshuka. It is an effortless brunch or a light supper that feels far more sophisticated than the effort required.
Empty the jar into a wide frying pan and bring it to a gentle simmer. Use a spoon to create small wells in the sauce and crack an egg into each. Cover the pan with a lid for three to four minutes until the whites are set but the yolks remain golden and runny. Serve it straight from the pan with plenty of toasted bread to mop up every last drop of sauce.
3. A Quick Parmigiana di Melanzane
A traditional Aubergine Parmigiana is a labor of love, but you can achieve those same smoky, savory notes in half the time. Use your tomato sauce as the layering agent between slices of grilled aubergine and mozzarella.
Because the Sugo Pomodoro e Basilico is already seasoned and balanced, you don't need to worry about the sauce being too acidic or thin. Layer the grilled vegetables, sauce, and cheese in a small baking dish, top with a dusting of Parmigiano Reggiano, and bake until bubbling. It’s the perfect side dish for grilled meats or a standalone vegetarian main.
Top Tip: Always keep a jar in the cupboard for those evenings when inspiration is low but your appetite for authentic Italian flavour is high.
