Basic Tomato Sauce

Mrs.Dr.Fork

for use with pici pasta

3 teaspoons olive oil

2 garlic cloves, minced

1 small carrot, diced

1 rib celery, diced

1 can (1 pound, 12 ounces) diced or chopped tomatoes with liquid

Fresh parsley, chopped

Pinch of sugar

½ cup diced fresh tomatoes

salt and ground black pepper to taste

Place the olive oil in a heavy, enameled-iron pan over medium heat. When it is hot, add the garlic and sauté until it turns light brown. Add carrot and celery and continue cooking about 5 minutes.

Add the can of tomatoes along with its liquid, and reduce for about 10 minutes. Add parsley and adjust seasoning with salt and pepper. Just before serving, toss in the diced fresh tomatoes and cook just long enough to warm them through.

Toss sauce with the cooked pici and top with parmesan cheese.

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