I am a master of imperfect Italian cooking. Because my grandmother wasn’t Italian, it’s been relatively easy for me to get away with this while saying Italian food is one of my favourite cuisines to cook.
It has something to do with my fantasies of Italian neo-realism directors eating platefuls of pasta on set as they conceived some of the greatest moments in cinematic history. Even at film school it seemed my destiny lay with food.
This coming from the girl that on most days doesn’t even have the patience to make sure her onions caramelize into oblivion so they melt into something that makes one’s eyes water with tears of joy. I blame my blender for that but won’t even try to justify the excuse.
Truth be told, I don’t always keep basil and oregano in my fridge. My balsamic vinegar ran out months ago and it’s been on my list of things to buy for a while. I only recently realised that it is Bologna and Modena that I need to go to in order to experience Italian food in all it’s glory.
What I lack in perfection, I make up with passion and taste which is why Nonna will forgive my trespasses. My love for freshly boiled pasta in a delicious and simple tomato sauce cannot be measured by metric and imperial systems placed in our world.
The only way to express that was to respond to a need for freshly made pasta sauce by cooking it with whatever means I had. Coconut oil, onions, garlic, a variety of organic tomatoes, a little coconut cream and eaten with some brown rice pasta. Nonna, don’t judge.
(Makes one small jar)
1tbsp coconut oil
1 red onion, chopped up roughly
1/2 cup warm water
2-3 cloves garlic, chopped up roughly
Pinch of chilli flakes
300g of organic tomatoes, chopped up roughly
2tbsp coconut cream
Himalayan pink salt, to season
Start by melting your coconut oil in a pan on medium heat.
Sauté your onions, garlic and chilli for a few minutes until the onions start to brown, add a 1/4 cup of warm water and simmer for about ten minutes.
Once most of the water has dried up, add your tomatoes and the rest of the water, bring to a boil and simmer for twenty minutes or until the tomatoes have melted.
Add the coconut cream and season, then pulse the sauce a few times in the blender so that you get a nice consistency that isn’t totally smooth.