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 .
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,
flip it into a colander and let the liquid drain.
Spread out on serving plates,
add the resulting one to each
sauce and garnish with basil leaves and serve.