On a sunny August day, pasta calls for summer’s ripest fruits: pomodori! Delicious and easy to make, our corzetti pasta with 3-ingredient tomato sauce bursts with the bright flavors of tomatoes and capers.
Unlike other recipes for sugo al pomodoro, this sauce doesn’t need to simmer for hours. The key to making a fantastic quick-cooking tomato sauce is using the freshest ingredients you can find and excellent-quality capers. Capers have a key role in this essential recipe: they add a deliciously salty acidity to the corzetti pasta sauce.
Corzetti Pasta with 3-Ingredient Tomato Sauce
- 5 San Marzano tomatoes
- 2 carrots
- 1 garlic clove, finely grated
- 2 tablespoons salt-preserved capers
- extra virgin olive oil
- salt and pepper
Cover the bottom of a large pan with extra virgin olive oil and heat. Add the grated garlic clove and cook, stirring frequently, for 1 minute. Now add the carrots, cut into pieces. Let cook on a medium heat, until the vegetables are soft.
Add the diced tomatoes and capers, and season with salt and pepper. Continue cooking for about 10 – 15 minutes.
In the meantime, cook the corzetti in a pot of salted boiling water until al dente. Drain the pasta in a colander and add it to the tomato sauce pan. Toss and divide among plates. Serve immediately.