Napolitana: Basic italian tomato sauce
How to make Napolitana: Basic italian tomato sauce
- 20ml olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 small carrot, finely diced
- 1 celery stalk, finely chopped
- 250ml red wine
- 10ml sugar
- 10ml dried oregano
- 10ml dried basil
- 1 tin chopped tomatoes
- To make the pasta:
- 300g cooked fusilli or penne pasta
- 45g black olives, pitted
- 75g mozzarella
- 25g feta cheese, crumbled
Heat oil in a pan, and over a medium heat fry the onion and garlic until soft.
Add the carrot and celery, stirring for 5 minutes, followed by the red wine. Simmer for 10 minutes, until slightly reduced.
Add the sugar, herbs and tomato. Simmer for 15 minutes. Season with salt and pepper.
How this recipe can be used: Preheat oven to 180C.
Using 300g cooked fusilli or penne pasta, mix in the tomato sauce and 45g black olives, pitted.
Put in a baking dish, sprinkle with 75g mozzarella and 25g feta cheese, crumbled. Bake for 30 minutes.
TIME: 30 minutes