Pasta Napoletana Sauce. So simple, so uncluttered, yet such depth and richness of flavor.
You could speed up the cooking time for this sauce by using a ready made tomato pasta sauce...
You could, but then you'd miss out on a whole extra depth of flavor and goodness.
(Please see the note below before starting.)
pasta napoletana sauce
PREPARATION TIME: 15 MINUTES
COOKING TIME: JUST OVER 1 HOUR
SERVES: 4
1 ½ kg (3 1/3 pounds)of very ripe tomatoes
2 tablespoons of olive oil
1 onion, finely chopped
3 cloves garlic, smashed and finely chopped
1 tablespoon of good tomato paste
1 teaspoon of sugar
2 bay leaves
salt and pepper to taste
Here's the best bit of this recipe: preparing the tomatoes. Make sure you allow plenty of time; it may take more than 15 minutes the first time.
Bring a large saucepan of water to the boil. Cut a small cross into the base of each tomato and drop them carefully into the boiling water. You will probably have to do them in batches of 4 or less, depending on their size.
Let them bob around in the boiling water for about 30 seconds, then remove with a slotted spoon and allow to rest in a bowl while you get the next batch on. Then, starting at the base of each tomato where you made your cross, slip the skins from the tomatoes. If the skins don't slide off easily just pop them back into the boiling water for another 30 seconds.
You may like to remove the seeds while you're at it. Personally, I don't mind them, but it's up to you. Chop each tomato in half and scoop out the seeds with a teaspoon. Roughly chop the tomatoes and set to one side.
Take a large, heavy saucepan and cook the onion and garlic in the oil over a medium heat. Stir constantly to prevent it from burning. It should only take 5 minutes for the onion to soften and it's fragrance to sweeten.
Add the tomatoes, tomato paste, sugar and bay leaves. Mix well and then cover it and leave it to come to the boil.
Once it is boiling, reduce the heat to a low simmer and cook for about an hour. Give it a stir occasionally to see how it's going, if it's drying out too soon then add a tablespoon of water and put the lid back on.
After an hour is should be a thick concentrated sauce of pure tomato bliss.
Take out the two bay leaves. Season with the salt and pepper if you think it needs it.
As soon as your pasta is cooked, drained and back in its cooking pot, pour the Napoletana sauce over the top and toss it through.
Serve with a generous amount of grated or shaved parmesan cheese and a sprinkle of fresh parsley.
Pasta Napoletana Sauce: Pure, condensed comfort.
Note:
This is just the sauce recipe. You'll need to decide on the pasta you want to use with it and how much you will need. I'd recommend something that will cradle the sauce, like pasta shells.
The recipe will make enough for 4 to 6 people as a main course. Double the quantities and freeze some for an emergency.
Tip:
I never worry about having to discard perfectly lovely parts of vegetables like the skins and seeds of tomatoes in this recipe. I have chickens and an active compost heap just waiting to put them to good use.
Of course, not all of you will have access to nature's wonderful recyclers, so why not just bury kitchen scraps in your garden beds, or invest in one of those incredible bench top compost units?
