MARCHE

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• Ascoli Piceno (1)
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• Pesaro e Urbino (6)
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CHOOSE A REGION OF ITALY

For 4-6 servings:

• 400 g spaghetti
• 800 g firm
• ripe tomatoes
• a few basil leaves
• 1 teaspoon sugar
• extra-virgin olive oil
• salt
• chilli powder

This probably the most classical of traditonal suaces with a tomato base: “pommarola”, considered the sauce par excellence for accompanying pasta.Wash the tomatoes, plunge them into boiling water, skin them, remove the seeds and stalks and then pass them through a food mill. If there is too much water, leave the tomatoes on a sloping surface for about 15 minutes to allow the excess liquid to drain off, then cook ... continue