How to Make "Sugo Fresco" or "Veloce" (Sauce)

For use with any pasta for a light dish; perfect as mother sauce for seafood dishes

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How to Make "Sugo Fresco" or "Veloce" (Sauce) Recipe
19 Steps
Ingredients
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1
Ingredients --

Ingredients --

2
Use as much garlic as you prefer; I use a decent amount as I also leave my garlic in larger chunks

Use as much garlic as you prefer; I use a decent amount as I also leave my garlic in larger chunks

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3
Place knife over garlic (be careful of fingers!); apply pressure to smash garlic

Place knife over garlic (be careful of fingers!); apply pressure to smash garlic

4
This is how garlic should look; smashing garlic will release juices in the same way that juicing fruit would (this is why I do not finely chop my garlic)

This is how garlic should look; smashing garlic will release juices in the same way that juicing fruit would (this is why I do not finely chop my garlic)

5
Skin will come off easily

Skin will come off easily

6
Chop garlic however you prefer; again, I chop a bit but leave garlic in large chunks (this is also good for those who like the taste but would rather avoid chomping down on a whole piece of garlic)

Chop garlic however you prefer; again, I chop a bit but leave garlic in large chunks (this is also good for those who like the taste but would rather avoid chomping down on a whole piece of garlic)

7
Pour a modest amount of olive oil in pan (I like to pretend I'm writing in Mandarin :); preheat oil

Pour a modest amount of olive oil in pan (I like to pretend I'm writing in Mandarin :); preheat oil

8
Place garlic in preheated olive oil; let brown lightly

Place garlic in preheated olive oil; let brown lightly

9
Use whatever kind of tomatoes you prefer; my husband makes me use these (Roma tomatoes) as "that's what mama uses" back in Italy, but I'll sneak a tomato on the vine in once in a while..

Use whatever kind of tomatoes you prefer; my husband makes me use these (Roma tomatoes) as "that's what mama uses" back in Italy, but I'll sneak a tomato on the vine in once in a while..

10
Chop rinsed tomatoes; do not worry about size or uniformity as you will be cooking them down into a sauce

Chop rinsed tomatoes; do not worry about size or uniformity as you will be cooking them down into a sauce

11
Cook tomatoes until they begin to soften

Cook tomatoes until they begin to soften

12
Mash soft tomatoes (or SMASH! As you can see I like to smash things; I just did not want to splatter tomato on my iPad)

Mash soft tomatoes (or SMASH! As you can see I like to smash things; I just did not want to splatter tomato on my iPad)

13
Add as much pepperoncino as you would like; a little bit of a kick is also delicious with seafood

Add as much pepperoncino as you would like; a little bit of a kick is also delicious with seafood

14
Add parsley (fresh would be better but unfortunately I do not have a parsley plant)

Add parsley (fresh would be better but unfortunately I do not have a parsley plant)

15
Shave in a third or so of a vegetable cube (this is why I go light on salt - you can always add more later)

Shave in a third or so of a vegetable cube (this is why I go light on salt - you can always add more later)

16
Add fresh, rinsed basil leaves - UNCHOPPED (unless you insist on chopping them...but don't!)

Add fresh, rinsed basil leaves - UNCHOPPED (unless you insist on chopping them...but don't!)

17
Add in a splash of "passata di pomodoro" to make sauce a little more wet

Add in a splash of "passata di pomodoro" to make sauce a little more wet

18
Simmer lightly

Simmer lightly

19
Ecco fatto! Always add a bit of "olio crudo" or uncooked olive oil over a finished sauce for the fresh taste

Ecco fatto! Always add a bit of "olio crudo" or uncooked olive oil over a finished sauce for the fresh taste

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