Ten years ago, I fell in love with Florence, Italy. The city, with its sun-drenched streets and timeless beauty, captured a piece of my heart and has held it ever since. Each year, I find myself drawn back to the same cobblestone paths, the vibrant markets, and the quiet moments that make this place feel like a second home.
What I've come to cherish most about my decade of visits isn't just the famous art and architecture, but the simple, everyday beauty of Italian life—especially the food. There's a magic in the way meals are prepared and shared here, a sense of tradition and care that you can taste in every bite. This year, I brought that magic home with me.
As the summer sun warmed the days, I found myself thinking of the sweet, sun-ripened tomatoes I’ve enjoyed in Italy. I was inspired to create my own pasta sauce, not just as a recipe, but as a nostalgic journey back to those Florentine kitchens. I put together a video showing how I made it, capturing the simple joy of the process. You can watch it above.
Making homemade pasta, as many of you know, is a labor of love. It’s a process that connects you to the food in a way that store-bought pasta never can. There's something truly special about mixing the flour, kneading the dough, and shaping each strand with your own hands. The result is a dish that's not just delicious, but filled with a warmth that only comes from home.
The sauce, with its vibrant red hue and incredible sweetness from the tomatoes, is the perfect complement to the fresh pasta. You can find my full recipe below. It’s more than just a dish; it’s a tribute to a decade of memories in a city that has given me so much.
Pasta al Pomodoro
Sauce
- 1 Yellow Onion
- 4 Cloves of garlic (I know it’s a lot—Italians don’t come for me!)
- 1 lb of sweet cherry tomatoes
- Half tube of tomato paste
- 1/8–1/4 cup Olive oil
- Salt
- Basil
Pasta Dough (for 5)
- 250 grams 00 Flour
- 250 grams Semolina flour
- 5 Eggs
- Water if needed
In a big saucepan, on medium heat, sauté onions in olive oil with salt for 10 minutes or until translucent. There should be a pool of olive oil and the onions should be simmering in it. Don’t skimp on the amount of olive oil—it will make the sauce velvety and rich. Add garlic and sauté for 2–5 minutes to soften. Add the tomato paste and sauté for another 3–5 minutes or until the edges of the pan start to lightly brown. Then toss in the halved tomatoes and add another glug of olive oil. Cover and cook on medium-low until tomatoes have given up all their juices and the skins are soft. I simmer it for about 40–60 minutes; because the lid is on it won’t dry up.
While the sauce simmers, make the pasta. (Or if you are using dry pasta, this is a great time for wine!)
On a clean surface, measure the flours using a scale and then pour onto the surface, making a well in the middle to crack the eggs into. Crack eggs one at a time and then with a fork, slowly pop each egg and whisk until the eggs start to combine. Then VERY slowly start to incorporate the flour into the eggs until the flour is mostly hydrated. Using a bench scraper, fold the dry flour into the wet parts of the dough. When it all starts to come together, begin kneading with your hands for about 5 minutes or until the dough is springy and smooth.
I use a hand-crank pasta roller. Cut off about 1/8 of the ball of dough and flatten it into a rectangle. Start on the largest setting and roll the pasta sheet through 1–3 times. Fold it in half and roll again. Turn the sheet 90 degrees and repeat 3–4 times. After this folding process, you’ll be ready to roll the sheets thinner without folding. Do 1–2 passes at each setting until you reach the final, thinnest setting. I only pass it through the final setting once. And basata—you’re ready to hand cut your pasta or run it through the thinnes. I chose tagliolini, which was a great choice.
Whether you're recreating this recipe in your own kitchen, tapping into the trend of tomato summer, or planning your next adventure, I hope this little taste of Florence brings a bit of beauty to your day.
