Native Italians, how do you make a simple tomato pasta sauce as you get in restaurants there?

Question

Italy, When I order the simplest pasta with tomato sauce I get a nice thinly coated pasta (no globs of sauce) Unlike when I order this in the US. How do I duplicate this method for this very fresh sauce? Every recipe I find is for a marinara or some other sauce filled with a million ingredients. I know this basic authentic sauce is simple- but I don;t know the exact ingredients or how to cook it (maybe it is not even cooked?)

Thanks

Answer 1

Ok... I'm italian and usually I begin with an half onion. I cut it in very small peaces, and that put in a saucepan with some oil (a spoon).

Wait a few minutes until the onion becomes 'golden' (we say 'dorare' literally to look like gold), than you put the tomato sauce (you can buy it in a normal supermarket) into the saucepan. Cook it for 5-6 minutes, ultil it boils. It's a great tomato sauce... this is the fast and easy way...

Enjoy!  

Answer 2

The ingredients for a basic simple sauce are: tomatoes, oil, salt.

Often onions or garlic are added (one of them or both).

Heat up a couple of spoon of oil (preferably extra-virgin olive oil) in a pan, then add (if you like it) a clove or garlic and/or a slice of onion and stir them until they became brown; you can keep them in the sauce or if you prefer you can leave them, according to your taste; then add fresh peeled and chopped or mashed tomatoes and cook it all for a couple of minutes; then pour it on the yet cooked pasta, straight on the dish or on a bowl where you can pour it all and then serving.

This is the basic and most commonly used way in Italy; eventually you can add other spices after pouring the sauce above pasta.

And remember in true Italian way pasta does not drown in the sauce :)

Answer 3

i usually just use diced tomato and olive oil.  for a thicker cause i boil, then peel, then seed, then puree tomatos and that's my sauce.  you can make it as thick or thin as you'd like.