Ask any Sicilian about their ultimate comfort food and chances are they’ll say “pasta con la salsa”—the mother of all Sicilian pasta dishes. But don’t be fooled by its simplicity. This is far more than just pasta with tomato sauce—it’s a sacred ritual, a symbol of home and a dish so deeply rooted in family tradition, it could fill the pages of an entire book! From the choice of pasta, to how the sauce is made, to the toppings that finish the plate, every family has their own take—and every step matters. There’s a quiet artistry in getting it just right.
The version we share here stays true to tradition, with a few smart updates for the modern kitchen—especially if you don’t happen to have a bottle of homemade tomato sauce from last summer’s harvest. The original recipe calls for bottled tomato sauce made during the summer—a beloved staple in Sicilian households. But if you don’t have any on hand, you can make a quick and flavorful version using fresh cherry or grape tomatoes, a good-quality bottled “passata” or a mix of both.
Pasta with Tomato Sauce (Pasta con la Salsa)
Ingredients
- 1 onion, finely chopped
- 3 cups cherry tomatoes (like Pachino or grape tomatoes) or 1 bottle of high-quality tomato purée (passata) or a mix of both
- A pinch of salt
- A pinch (or more) of sugar, to balance the acidity
- A generous handful of fresh basil
- 1 tablespoon of concentrated tomato paste
- 1 cup water
- Extra virgin olive oil
- 14 oz (400 g) pasta: spaghetti or small tube pasta (like ditalini)
- Grated caciocavallo cheese or salted ricotta cheese or Parmesan (if that’s what you’ve got!)
Instructions
1. Start the Sauce. Sauté the chopped onion in a few tablespoons of olive oil over medium heat until golden.
2. Add the Tomatoes. Add the cherry tomatoes and/or passata, season with a pinch of salt and a little sugar, and stir in a generous amount of fresh basil.
3. Simmer It Down. Add 1 cup of water and let the sauce simmer uncovered until thick and rich. If you’re using fresh tomatoes, blend the sauce once cooked until smooth and creamy.
4. Cook the Pasta. Boil the pasta in salted water until al dente. Drain well.
5. Choose Your Style. You have two options:
a) Plate & Pour: Serve the pasta straight onto plates, then spoon the sauce over the top. b) Toss & Serve: Quickly toss the pasta with the sauce in the pot to let the flavors meld, then transfer to a serving dish.
Either way, make sure to have extra sauce on the table and lots of grated cheese.
Grandma & Aunties’ Kitchen Wisdom:
«Don’t skip the sugar: just a pinch helps balance the tomatoes’ acidity. and remember: if you’re using spaghetti, eat it the old Sicilian way—with a fork and spoon! If you go with ditalini, grab a spoon and enjoy!»
