Pasta Napoletana
Known by many names, including Pasta Napoletana, Napolitana, Neapolitan or simply Napoli Pasta, this signature dish from Naples is exactly what your need on your weekly repertoire! Very quick to make and using just a handful of everyday ingredients, this pasta recipe features a delicious Neapolitan tomato sauce, full of garlic, onions and basil. And of course, no Italian pasta dish would be complete without a generous grating of Parmesan cheese...
Ingredients
- 200 g pasta we used spaghetti
- 1 tablespoon olive oil
- 1 small brown onion very finely chopped
- 2 garlic cloves minced
- 1 can chopped tomatoes 400g tin
- 10 g fresh basil leaves only
- 10 g parmesan cheese grated
Instructions
- Add a tablespoon of olive oil to a large frying pan and set it on low heat. Add the finely chopped onions and cook for 5-6 minutes, until softened but not browned.
- Add the garlic, stir and cook for another minute.
- Finally tip in a can of tomatoes, season with salt and pepper and stir. Increase the heat slightly and bring the sauce to a gentle simmer, then let it simmer for 10-15 minutes until Napoli tomato sauce reduces by about a third.
- Whilst the Neapolitan sauce is reducing, cook your pasta following the instructions on the packet. Make sure to keep your pasta al dente.
- Before draining your pasta, check your tomato sauce. If it has reduced too much, just add 2-3 tablespoon of starchy pasta water and stir.
- Add the drained pasta to the sauce. Tear the basil leaves and stir them into the sauce just before serving.
- Serve your Napoletana Pasta with grated parmesan on top and garnish with basil leaves!
Video
Nutrition
Calories: 515kcalCarbohydrates: 89gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 383mgPotassium: 721mgFiber: 6gSugar: 10gVitamin A: 545IUVitamin C: 25mgCalcium: 171mgIron: 4mg
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