A pomodoro sauce is the perfect light tomato sauce for a side pasta dish to accompany a protein such as steak, chicken, fish (particularly “meatier” fish such as swordfish), or pork.  Prepared in just 15 minutes, and with ingredients you most likely have in your kitchen pantry and refrigerator, pomodoro sauce is a wonderful quick, simple, and delicious sauce that the entire family will enjoy.  It will work well with any shape pasta, and please remember that anytime you “sauce” a pasta to toss the pasta lightly in the sauce, coating it well, but not “drenching” the pasta in sauce!  And lastly, our Pasta Rea fresh pasta only takes 3-4 minutes to cook and be sure to cook it al dente’ to appreciate the texture and flavor.

Serving Size:  2 (consider doubling or tripling the recipe and freezing excess sauce for later use)

Preparation Time: 15 minutes


2 oz. olive oil

2 carrrots, peeled and cut in large pieces, about 2″ long and 1/4 thick thick

2 celery stalks, cut in large pieces, about 2″ long

3 tbsp. shallots, fine mince

3 garlic cloves, minced to paste

2 oz.white wine

2 cups tomatoes (peeled and seeded) chopped

1/2 tsp. sea salt

1 pinch red pepper flakes

2 basil leaves, ripped

1 tsp.parsley, finely chopped



Cooking Directions

Heat oil in a heavy bottom pot.

Caramelize carrots and onions.

Reduce heat and add shallots and garlic, and saute’ until translucent.

Add white wine and reduce.

Add tomato, salt, and red chili flakes. Bring to a slow simmer until carrots and celery are fork tender.

Remove carrots and celery, discard or serve on the side with the pasta.

Add basil and parsley. Season to taste with sea salt, chili flakes or cracked pepper if desired.

Cook pasta to al dente, (3-4 minutes for fresh pasta), coat well with sauce and garnish with romano or parmesan cheese.




The Italian adventure has come to an end for the Rea family.  The final week of the trip was in Gorga about 60 kilometers southeast of Rome.  One of the highlights was attending the large festival honoring the patron saint of Gorga, San Domenico, who lived during the 10th and 11th centuries.  A large feast was eaten with family at 1:00a.m. after the festival!

Enjoying food after San Domenico festival 

Chef’s maternal grandparents emigrated from Gorga in 1906 and he still has distant cousins living in Gorga.  The Rea’s spent time with family and enjoyed the beauty of the area. In spite of all the great food some of the family did have to indulge in McDonald’s! (not Chef of course!)   You will see from the picture that the Italian McDonald’s are automated and state-of-the-art!

Italian McDonalds


On their last night in Italy, the Rea’s reminisced about their favorite meal while on this extended trip. Each of them shared food experiences that were really memorable… the tiramisu and the wild boar at the Argitourismo, the rigatoni and pizza at Zia Rosa’s, cousin Maddalena’s pastries in Casarea, the fettuccine with truffles that Matteo’s grandfather gathered, (see prior blog posts) the prosciutto hanging in cousin Franco’s cellar, or Cousin Anna’s stuffed zucchini in Gorga… all reinforcing the fact that food brings people together. There’s practically no such thing as a “to go” cup in Italy and eating is almost always an event! The highlight of the trip was eating together, sharing family history, and creating memories.

Prosciutto in cellar

Prosciutto from cellar and wheel of cheese

Fresh cannelloni in Italy

And finally when they returned home, they had a big “homecoming” meal with Chef’s mom and relatives who had been staying with her while Chef and family were away, again reinforcing the love and joy of family. . . . .particularly gathered around the dining table!


The children will have great stories to share with friends for years to come and of course chef returns to work inspired by generations of family who have a love of food and serving others!

Chef enjoying dinner at home with family

Casarea, Italy has been a highlight of the Italian adventure thus far. The Rea’s had a wonderful time last weekend in Casarea, a neighborhood of Casalnuovo di Napoli about 20 minutes east of Naples and in the shadow of Mount Vesuvias.

The Rea Family and Casarea

Casarea is the birthplace of Chef’s paternal grandfather. It was in 1906 that his grandparents, Salvatore and Nancy (de Falco) Rea, immigrated to the US.  They settled in Mount Kisco, New York and had seven children.  Chef has many first cousins in New York, but all other relatives are still in Casarea which derived its name from his ancestors.

While true for most Italian families, in Casarea it is abundantly clear that cooking with fresh ingredients and love of family is in Chef’s genes!  He has so been enjoying meeting family and learning about their business ventures, predominantly in the food industry.  Antonio Rea (yes, many relatives with that name!) who is a nephew of Chef’s grandfather, was a produce purveyor. His daughter, Felicia, still works a patch of land in the communal gardens.  In addition, Chef and family have also met a cousin (another Antonio Rea), who operates the family pizzeria, Pizzeria da Rosa.  Antonio’s sister, Maria Maddelena manages Magda Cakes, a fabulous cake and pastry shop.   Can you imagine keeping all the Anthony’s, Antonio’s and Tony’s straight on this trip?

In the photo gallery below you will see Chef with his cousin at Pizzeria da Rosa, images of the fantastic pizza at Pizzeria da Rosa, and Maria Maddelena serving a pastry from Magda Cakes.

Magda Cakes , Chef with Cousin, pizza whole and by the slice, and (below) Chef in front of pizza oven


For information on Pizzeria da Rosa please visit www.facebook.com/pizzeriadarosa.

The family has been in Rome and enjoying another week of Italian adventures before heading home.  Stay tuned for updates and follow on Facebook!