How to Cook Neapolitan Tomato Sauce
This healthy recipe will serve four people.
- 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)
- Place a tall pot with abundant water to boil, add two tablespoon of salt.
- Take the San Marzano and quickly blanch them in hot water for 1 minute.
- The tomatoes will be soft and the skin will be easy to peel off.
- After removing the skin and the seeds dice the tomatoes and put them aside.
- Pour the olive oil in a pan and add the finely chopped onion.
- 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.
- 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.
- In the meantime cook the spaghetti al dente (the time varies according to the manufacturer, read cooking time on the label).
- 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.
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.