Napolitana Sauce is another delicious Classic Italian Pasta Sauce. Easy to make and very tasty this recipe is originated from Naples.
Serves: 4-6
Preparation Time:20 minutes
Total cooking time: 1 Hour
Ingredients.
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stack, finely chopped
500 gr ( 1 lb) very ripe tomatoes, chopped
2 tablespoons chopped fresh parsley
2 teaspoons sugar
Amount suggested for 500g pasta (1lb)
Directions
Heat the oil in a heavy-based pan. Add the onion, carrot and celery. Cover and cook for 10 minutes over low heat, starring occasionally.
Add the tomato to the
vegetables with the parsley, sugar and 1/2 cup (125 m - l/4 fl oz) of water. Bring to boils, reduce the heat to low, cover and simmer for 45 minutes stirring occasionally.
Season with salt and freshly ground black pepper to taste, if necessary. Add up to 3/4 cup (185 ml - 6 fl oz) more water until the required consistency is reached.
About 15 minutes before serving, add the pasta to a large pan of rapidly boiling salted water and cook until “al dente”.
Drain and return to the pan. Pour the sauce over the pasta and gently toss until combined. Serve in individual bowls or on plates.
Traditionally spaghetti is used with this sauce, but you can use any pasta. In this example we have used penne rigate.
The sauce can be reduced to a concentrated version by cooking it for a longer period.
