Sugo Finto

Method

1. Prepare the soffritto with celery, carrot, onion, and a clove of garlic. To chop the onion quickly, cut it in half, slice lengthwise, then cut across into small dice.
2. Heat extra virgin olive oil in a pan and add the soffritto.
3. Add a little pasta cooking water.
4. Add the peeled tomatoes (hand-crushed, not blended).
5. Season with salt, pepper, and add basil leaves.
6. Cook the sauce over low heat.
7. Meanwhile, cook the pasta.
8. Drain the pasta and toss it with the sugo finto.