San Giuannin is a Mirogallo family recipe. Sweet tomato passata is flavored with garlic, capers and olives to create a gutsy tomato pasta sauce which pairs beautifully with short shapes such as penne, trenne and rigatoni. The farm's vine-ripe tomatoes are picked at the perfect point of ripeness to ensure unequalled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, then passed through a mill, sieved and set on colanders to drain in order to achieve the right consistency.
Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. Add shrimp, clams or crab to the sauce for a perfect seafood pasta served atop linguine or spaghetti. Traditionally, this sauce would not be served topped with cheese. Try instead toasted bread crumbs, chopped parsley or basil. San Giuannin Tomato Sauce is also perfect to use when making fish stews such as Caciucco or Cioppino.
About the Producer:
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.