This fundamental Napoletana sauce tastes perfect as is with pasta or jazz it up with a couple of additional.
• 9 Ingredients
• 4 Method Steps
• 1 tbsp olive oil
• 1 medium earthy colored onion, finely slashed
• 2 garlic cloves, squashed
• 2 tbsp Mutti Double Concentrate Tomato Paste 130g
• 2 x Mutti Polpa Finely Chopped Tomatoes 400g
• 1 tsp caster sugar
• 1 tbsp finely slashed new oregano
• 2 tbsp finely slashed new basil leaves
• 375g penne rigate
Step by step instructions to get ready onions
Add tomato glue. Cook, blending, for 1 moment. Add tomato, 1/2 cup cold water and sugar.
Bring to the bubble. Diminish intensity to low. Stew for 20 to 30 minutes or until sauce has marginally thickened. Add oregano and basil. Season with salt and pepper.
In the mean time, cook pasta in a pan of bubbling salted water, following bundle headings until delicate. Channel. Serve sauce threw through pasta.
For new pureed tomatoes follow stage 1 of Napoletana sauce recipe. Add 2kg roma tomatoes, stripped and slashed, and 2 teaspoons of caster sugar. Follow stage 3, cooking for 1 hour or until sauce thickens.
Strike your storage room and refrigerator to make these basic sauces:
Roughly cleave 100g chargrilled eggplant, 120g chargrilled capsicum, 100g marinated artichoke hearts and 75g semi-dried tomatoes. Add to pasta sauce throughout the previous 10 minutes of cooking time.
Follow stage 1, adding 2 long red chillies, cultivated and daintily cut, with garlic. Go on with stages 2 and 3.