Spaghetti Napoletana Recipe

| August 27, 2011 | 0 Comments
Spaghetti Napoletana Recipe

Spaghetti Napoletana

Made with fresh ripe tomatoes this classic, simple sauce was the staple of the poor of Napoli in Italy for years. Spaghetti Napoletana is a lovely traditional Italian pasta dish. The tomato base for Spaghetti Napoletana is is rough and chunky. Try this Spaghetti Napoletana Recipe for your next meal.

Ingredients (serves 4)

1.5kg very ripe tomatoes
2 tablespoons olive oil
1 brown onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon white sugar
2 bay leaves
Dry spaghetti pasta, sufficient for 4 people
grated parmesan cheese, to serve


1. Fill a large saucepan two thirds full with water and add a teaspoon or two of salt
2. Bring to boil and add the spaghetti pasta
3. Place tomatoes in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed and roughly chop flesh.
4. Heat oil in a large saucepan over medium heat. Add onion and garlic to the saucepan. Cook, stirring, for 5 minutes or so. Stir in your tomatoes, tomato paste, sugar and bay leaves. Cover and bring to the boil.
5. Reduce heat to low and partially cover your saucepan. Cook, stirring occasionally, for 1 hour or until sauce thickens. Season with salt and pepper. Remove the bay leaves from sauce. Toss with pasta. Serve with parmesan cheese.

Recipe Notes

You can also use fettuccine instead of spaghetti. You can adjust the amount of garlic to suit your personal taste.

Tell us your tips and secret ingredients for a perfect Spaghetti Napoletana Recipe in the comments section below.

Category: Food + Drink, Recipes

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