Pomodoro Sauce: Reporter’s Pen Pal From Tuscany Shares Her Recipe



So last week, I wrote a column about meeting my pen pal from Italy after 20 years of correspondence. Here’s a link to that story. We arrived at Linda’s home in Borgo a Buggiano, a tiny village in Tuscany, a little before noon. After catching up on the latest, she headed straight into the kitchen to prepare lunch for us. On the menu was a simple pomodoro sauce with spaghetti that, after eight years, is still the tastiest I’ve had. Linda was nice enough to share the recipe with me. Give it try, you’ll love it!


Linda's Pomodoro Sauce


  • 1 kg (2.2 pounds) tomatoes (about 6-7 big vine tomatoes)
  • 3 carrots
  • 1 medium onion
  • 1 rib of celery
  • 1 clove of garlic
  • 5/6 basil leaves
  • 1 teaspoon salt
  • A pinch of chili powder
  • Extra virgin olive oil to cover the bottom of the pot.


  1. Assemble all the raw ingredients in a large pot, add eight cups of water and close the lid. Cook on a small flame until the carrots are soft and you can insert a fork.
  2. At this point, drain out any excess water, and start passing it through a vegetable masher and stir to get a smooth sauce.



About Author

Swapna Venugopal Ramaswamy is a staff writer on the Education Team for The Journal News/LoHud.com. She joined the paper in 2006, and has covered politics, schools and development issues in all corners of Westchester county. Before that, she worked as a reporter at the Home News Tribune, a Gannett paper in New Jersey, and interned at the New York Daily News as a general assignment reporter. Swapna has two master's degrees: one in journalism from NYU; the other in sociology from the University of Bombay. Follow her on twitter @SwapnaVenugopal

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