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Napoletana Sauce

(Salsa di Pomodoro alla Napoletana)




2 tablespoons olive oil.
1 brown onion, finely chopped.
4 cloves of garlic, crushed.
1/4 cup of loosely packed fresh basil leaves.
2 tablespoons of tomato paste.
1.5kg ripe tomatoes, coarsely chopped.
1 teaspoon sugar.
Salt & pepper.


  • Make a cross at the top of each tomato, place in a heat proof bowl & pour over boiling water. Stand for 30 seconds & then plunge into cold water. Drain the water & peel the skin off. Roughly chop the peeled tomatoes.

  • Heat half the oil in a large saucepan & cook the onion, garlic until soft.

  • Add the basil, tomato paste, tomatoes & sugar. Bring to boil.

  • Reduce heat, partially cover & simmer for 1 hour, until sauce thickens.

  • Serve over pasta. Top with parmesan cheese.

Also see:

Gorgonzola pasta

Macaroni cheese

Spaghetti bolognese

Spaghetti carbonara




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