Neapolitan Tomato Sauce – The Original Version | Suite101

Neapolitan Tomato Sauce – The Original Version | Suite101

How to Cook Neapolitan Tomato Sauce

This healthy recipe will serve four people.

Ingredients:

  • 10 San Marzano tomatoes medium size
  • 4 cloves of garlic roughly chopped
  • ½ onion finely chopped
  • 40-50 ml of olive oil
  • 5-6 basil leaves
  • 1Teaspoon of sugar if canned tomatoes are used
  • a pinch of marine salt
  • 1 small fresh chilli if you like it spicy
  • 450gr of spaghetti (try to use good quality pasta and not too thin)

Method:

  1. Place a tall pot with abundant water to boil, add two tablespoon of salt.
  2. Take the San Marzano and quickly blanch them in hot water for 1 minute.
  3. The tomatoes will be soft and the skin will be easy to peel off.
  4. After removing the skin and the seeds dice the tomatoes and put them aside.
  5. Pour the olive oil in a pan and add the finely chopped onion.
  6. On high flame saute’ the onions until translucent then add the garlic being very careful not to burn it, if using the chilli add it to the sauce now.
  7. Add the tomatoes to the onion and garlic. Now cooking at low flame add the salt and half of the basil (and the sugar if using canned tomatoes). Add a tablespoon of hot water from the pasta pot and cover with a lid. Cook slowly for about 10 minutes.
  8. In the meantime cook the spaghetti al dente (the time varies according to the manufacturer, read cooking time on the label).
  9. Drain the pasta and add it to the sauce, quickly amalgamate it and using a pair of tongs, place it in your plate of choice, try not to use bowls as the presentation looses its appeal. Garnish the top with a nice clean basil leave and enjoy.

Other Tips

Fresh pasta, gnocchi or other pasta shapes can be used as an alternative to spaghetti. This is a mother sauce in Italian cuisine. Using this as a base many other sauces can be prepared such as Puttanesca with black olives and capers, Marinara adding seafood and Amatriciana adding extra chilli and bacon.

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