Big Night Pomodoro Sauce

Pomodoro is about the best little homemade pasta sauce a cook can make. Sadly, I only just discovered how delicious and easy it is about a year and a half ago. Once again, I owe it all to Tutto Italia - the most excellent Italian restaurant at Disney's EPCOT. Faithful readers will know that this is the second recipe from that fine eatery (see Bookem Danno Pu-Pu Platter). Anyway, one taste atop some fresh spaghetti and I was sold. Some Disney freaks search out all of the restaurant recipes and put them on line, so finding it was zippity doo da. Tomatoes you get to crush by hand (good stress relief), olive oil and tons of garlic. It does need to simmer for at least an hour, so you do need a bit of lead time, but it is totally one of those pantry staple item dinners you can make when you think you have no food in the house. We like it over fresh pasta, my Julia child prefers it on her meatballs, sans pasta. However you choose to use it, buon appetito.

Big Night (1996) is just about one of the best movies about food ever made. A true foodie fave about two Italian immigrant brothers struggling in the restaurant business. Their dilemma lies in the the chef''s unbending desire to serve food the way it was meant to be - not the Americanized version of Italian cuisine. Thus, no customers. Starring Stanley Tucci, Tony Shaloub and Isabella Roselini, how can you go wrong? The movie is full of memorable scenes, but my favorite is when an ugly American couple come to dine and the woman orders a side of spaghetti and meatballs. Now, anyone who has been to Italy knows that the meat and the pasta are NEVER served together, and thus the chef refuses the customer's request. When the woman questions why the meatballs and the pasta are served separately, the waiter explains "sometimes the meatballs like to be a lone". Comedy and drama ensue as the brothers desperately fight to save their restaurant, gambling everything on one night and an appearance by  Louis Prima -  but I will say no more, as I don't want to spoil your appetite, and you need to watch (or re-watch) it for yourself.  P.S. it goes great with a nice little Chianti.


The Recipe:

28oz can of plum tomatoes in sauce (you should always have these on hand!)
1 clove garlic, chopped (as I have noted in the past, I use the frozen minced garlic cubes)
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground white pepper
fresh basil, chopped (okay, so you can make it without this)

Crush tomatoes by hand in a bowl, by squeezing them. Cook garlic in oil until fragrant. Add crushed tomatoes, salt & pepper. Bring to a boil, then lower heat to a simmer. Cook for at least an hour (and this is important, the longer it simmers, the better - don't cut corners here), stirring occasionally. Add basil & remove from heat. Serves 4 (unless your guests like to sometimes be a lone...)