Salsa doppia involves layers of home-made, bottled tomato sauce, pecorino, orecchiette (home-made if you can – and, if not, your favourite short pasta) and just-picked fresh tomatoes (which in some recipes are quickly cooked, but I prefer to leave them raw), is one worth repeating – I like to do the layering in a pretty bowl to present at the table and then portion out this summery pasta dish into bowls.
Ingredients 9
3 ripe tomato, diced
1 garlic clove, finely chopped
80 ‒ 100 ml extra-virgin olive oil, divided
1 onion, small, finely sliced
400 g tomato passata (puréed tomatoes)
80 ml water
Handful basil leaves, fresh
320 g short dried pasta, such as orecchiette or penne
40 g Pecorino cheese, finely grated
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Method 7
Combine the diced , , half of the and a good pinch of salt in a bowl. Stir well and set it aside to marinate so that the juices are drawn out of the tomatoes.
Bring a large pot of salted water to the boil.
Prepare a tomato sauce by gently heating the slices in the remaining with a generous pinch of salt. I like to use a wide pan with curved sides and a bit of depth. Over a low heat, it should take 5–7 minutes for the onions to begin to sizzle and soften without colouring. If the onions begin to brown, add a splash of water or reduce the heat.
Add the together with and a few whole . Season with salt and pepper and simmer over a medium heat for 10 minutes, or until thickened. Set aside.
Add the to the boiling and cook until al dente, then drain.
In a large, shallow serving bowl, layer half of the , half of the grated and the tomato sugo, followed by the rest of the pasta, the rest of the cheese and the fresh tomato mixture with all its delicious juices.
Top with as many as you please and present it to the table. When serving at the table, give the whole thing a bit of a stir so that each portion has a bit of everything.
