BASILICO - Tomato and basil sauce

Few ingredients, one clear result: ripe tomatoes, basil, and extra virgin olive oil—that's all there is to this Italian sugo. No starch, no flavor enhancers. The fruit of the tomato takes center stage: slightly sweet, with natural acidity and a fresh herbal note from the basil.

The sauce works best on freshly cooked spaghetti or rigatoni, al dente, with a splash of cooking water to thicken it. It's equally good as a quick pizza base or on toasted focaccia with burrata. Heat briefly before serving —prolonged cooking will cause the basil to lose its freshness.

A light Sangiovese from Tuscany pairs well with the wine, as it complements the tomato acidity without overpowering the herbal notes. For those who prefer white wine: a young Vermentino di Sardegna offers sufficient citrus structure.