Now that you’ve got fresh pasta down pat, it’s time to make the second most important element of the perfect pasta – the sauce! Check out our recipe below on how to make traditional napoletana sauce. If you haven’t seen our fresh pasta recipe yet, check it out here
PREPARATION TIME 2o minutes
COOKING TIME 1 hour & 15 minutes
60ml extra virgin olive oil
2 garlic cloves, thinly sliced
425g canned peeled crushed tomatoes or 6 fresh tomatoes, cooked, peeled & crushed
1/2 medium brown onion, diced
1 teaspoon sugar
Salt & Pepper
5 fresh basil leaves, torn
In a pan, heat up the oil & add garlic until lightly golden.
Add the tomatoes & stir.
Bring to a boil & let simmer.
Add sugar & salt & pepper & simmer until the sauce has reduced by a quarter.
Finish with fresh basil leaves & stir.
“OUR FATHER HAD A HABIT OF ADDING EXTRA OLIVE OIL WHICH EXPLAINS MY LOVE OF THE FRESH TASTE OF OIL. IF YOU ARE FEELING ADVENTUROUS, ADD AN EXTRA DASH OF EXTRA VIRGIN OLIVE OIL…FOR PAPA!”