Why Every Italian Kitchen Needs a Good Tomato and Basil Sauce

Italian Pasta Sauce Perfection

Ciao a tutti!

Here at Carluccio's, we believe in the philosophy that great food doesn't have to be complicated. In fact, some of the most profound flavours in Italian cuisine come from the simplest of recipes. And nothing embodies this idea more perfectly than Sugo al Pomodoro e Basilico—the classic, humble, tomato and basil sauce.

It’s more than just a topping for pasta; it’s the heartbeat of the Italian kitchen.

A Love Story: The History of Pomodoro

It might surprise you to know that for centuries, the tomato was unknown in Europe. Originating in the Americas, this vibrant red fruit was brought to Italy in the 16th century, but was initially viewed with suspicion and grown only as an ornamental plant—some even thought it was poisonous!

It wasn't until the 18th century, particularly in sun-drenched Naples, that cooks finally realised the culinary magic of the tomato. The first recorded Italian recipe for a tomato sauce appeared in 1692, but it took another century for the blissful pairing of tomato and pasta to truly take hold.

The simple, fragrant sauce of ripe tomatoes, fresh basil, olive oil, and a touch of garlic and salt emerged as a favourite. It was a dish born of the abundance of the land and the ingenuity of the people, cementing its place as the foundational sauce that defines Italian flavour across the world.

Why Quality Ingredients Are Non-Negotiable

A simple sauce demands exceptional ingredients. When there are only a handful of components, each one has to sing.

• The Tomato: This is the star. In a true Italian sauce, you need tomatoes that have been allowed to ripen slowly under a generous sun. This ensures a natural sweetness and depth of flavour that can't be replicated. If the tomatoes are watery or under-ripe, your sauce will taste flat and acidic. 

• Extra Virgin Olive Oil: Used to gently sauté and build the flavour base, a high-quality Extra Virgin Olive Oil provides a smooth, subtle fruitiness and richness.

• Fresh Basil: Added near the end of cooking, the basil is the aromatic lift that makes the sauce sing. Its peppery, slightly sweet notes complement the tomato's acidity perfectly.

An authentic Italian sauce shouldn't be loaded with sugar or flavour enhancers; it should taste purely of the sun, the earth, and the care that went into selecting and preparing its components. This dedication to quality is what makes all the difference between an ordinary dish and a truly memorable Italian experience.

The Busy Cook's Secret Weapon: Carluccio's Pomodoro e Basilico

We all love the idea of simmering a sauce all afternoon, but the reality of a busy life often says otherwise. That’s why we take the work out of the equation without compromising on taste.

Carluccio's Sugo Pomodoro e Basilico is designed for the time-poor cook who refuses to sacrifice authenticity. We start with the finest ingredients—handpicked tomatoes from sun-drenched Puglia and fragrant basil—and cook them slowly, just as Antonio would have insisted, to create a rich, velvety sauce.

How to use it when time is short:

1. Simply Heat and Serve: Open the jar, warm the sauce in a pan, toss it with your favourite Carluccio’s pasta, and finish with a drizzle of our best Extra Virgin Olive Oil and a generous grating of Pecorino or Parmigiano. Dinner is ready in the time it takes to boil the pasta!

2. The Flavour Base: Use it as the perfect starter for a more complex recipe. Add chilli flakes for a kick of Arrabbiata, or brown some pancetta and a splash of wine to create a rustic Amatriciana.

Beyond Pasta: Versatile Uses for Your Sauce

While it’s perfect with Spaghetti or Penne, the versatility of a good tomato and basil sauce extends far beyond the pasta pot. Keep a jar handy for these quick additions:

• The Ultimate Pizza Base: Skip the tinned purée. Spread the Sugo Pomodoro e Basilico generously over your pizza dough for a rich, authentic base that needs little more than fresh mozzarella and a scattering of oregano.

• Eggs in Purgatory (Uova in Purgatorio): A traditional Southern Italian dish. Gently simmer the sauce in a small pan, crack a couple of eggs directly into it, cover, and cook until the whites are just set. Serve with crusty bread for dipping. A simple, glorious brunch!

• Meatballs or Polpette: Use the sauce as the slow-simmering bath for your homemade meatballs. The flavour will seep into the meat, and the meatballs will enrich the sauce.

• Bruschetta Topping: Spoon it cold or lightly warmed over toasted slices of rustic bread, perhaps with a sprinkle of sea salt and a little more fresh basil.

• Poached Fish: Gently simmer white fish fillets (like cod or snapper) directly in the sauce. It infuses the fish with incredible flavour and keeps it perfectly moist.

The simple tomato and basil sauce is a testament to the Italian genius for making the ordinary extraordinary. Whether you choose to cook it from scratch or turn to the convenience and quality of our Carluccio's Sugo Pomodoro e Basilico, you are celebrating a tradition of flavour, freshness, and the profound joy of a simple, beautiful meal.

Buon Appetito!