Pasta Napoletana

Name: Pasta Napoletana
Prep time: 10 min
Cook time: 25 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Olive Oil — 2 tbsp; Onion — 1; Garlic — 3 cloves; Chopped Tomatoes — 400g; Fresh Basil — 15g; Salt — To taste; Black Pepper — To taste; Spaghetti — 250g; Parmesan Cheese — 30g

An enduring signature of Southern Italy, long strands of al dente pasta are tossed in a vibrant, slow-simmered sauce crafted from sweet San Marzano tomatoes, fragrant garlic, and extra virgin olive oil. Silky sauce coats every tender bite, delivering a pure, comforting taste of authentic Neapolitan tradition that is perfectly finished with a scatter of fresh basil and fine shavings of aged Parmesan.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 2 to 3

Notes:

Fresh plum tomatoes can be used in place of canned chopped tomatoes when in season.

Pecorino Romano cheese can be substituted for Parmesan for a sharper flavour.

Penne or bucatini pasta can be used instead of spaghetti.

Sauté the Aromatics
Heat olive oil in a saucepan over medium heat. Add the diced onions and fry until translucent, then stir in the finely chopped garlic and cook for 1 minute until fragrant.

Simmer the Sauce
Add the canned chopped tomatoes to the saucepan and bring to a gentle simmer. Reduce the heat to low and cook for 15 to 20 minutes until the sauce thickens and the flavours meld.

Season and Flavour
Season the sauce with salt and black pepper to taste, then stir through the chopped fresh basil leaves.

Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to packet instructions until al dente.

Combine and Serve
Drain the pasta and toss directly into the saucepan with the warm Napoletana sauce. Serve immediately with a generous dusting of grated Parmesan cheese.