Pasta with Napoletana sauce Featured
Pasta Napoletana is a simple and flavourful Italian recipe, which never lets you down. The rich tomato-based pasta gets its name from the classic Napoletana tomato sauce.
We will need:
2 onions,
2 garlic cloves,
4 table. spoons of olive oil,
350 g of tomatoes in tomato slices,
2 tablespoons of tomato paste,
1 teaspoon of sugar,
200 ml of meat broth,
50 g of butter,
30 g of basil
and parsley,
2 sprigs of thyme,
500 g of spaghetti,
ground black pepper,
salt to taste.
Preparation of pasta napoletana
Peel the onion and cut it into rings. Pee and chop the garlic.
Heat 2 tablespoons in a saucepan of olive oil and fry the onion
with garlic until golden brown.
Add tomatoes in slices and tomato paste, sugar, salt and ground black pepper. Simmer for 7 minutes.
Pour in the broth and simmer on low heat under the lid for 10 minutes .
Add tomatoes in slices and tomato paste, sugar, salt and ground black pepper. Simmer for 7 minutes.
Pour in the broth and simmer on low heat under the lid for 10 minutes .
Wash the greens, dry them wel, set aside a few basil leaves for decoration-
chop the rest and add it to the sauce in a saucepan along with the remaining olive oil and butter.
Simmer for another 3 minutes.
Cook the spaghetti in boiling salted water for 10 minutes,
Cook the spaghetti in boiling salted water for 10 minutes,
flip it into a colander and let the liquid drain.
Spread out on serving plates,
Spread out on serving plates,
add the resulting one to each
sauce and garnish with basil leaves and serve.
Published in
cuisine
Last modified on Wednesday, 23 February 2022 15:27
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