Pasta Napolitana is a delicious Italian recipe served as a Main. The sauce is made of tomatoes and basil. This version of my recipe is vegetarian.
Serves: 10 portions
INGREDIENTS
· Olive oil 50ml
· Onion 400gms
· Garlic 20gms
· Leek 20gms
· Celery 20gms
· Tomato 800gms
· Tomato puree 200gms
· Salt 10gms
· Pepper 5gms
· Sugar 5gms
· Vegetable stock 200ml
· Basil 10gms
· Pasta 1.8kg
·
METHOD
1. Take a pan, add chopped onion, garlic, leek and celery to it. Sautee it
2. Add in chopped tomatoes. Sautee.
3. Add in fresh puree of roasted tomatoes.
4. Add in a little quantity of vegetable stock to cook well.
5. Add in salt, pepper and a pinch of sugar to balance flavours.
6. Cook until the mixture turns into a mashy rich tomato sauce.
7. Once the sauce is ready, keep it aside for adding to the pasta.
8. Take a sauce pan and prepare water for blanching the pasta.
9. Add salt and oil to it. Once the water starts to boil, add in the pasta.
10. Take a pan, add some olive oil and add the sauce to it.
11. Add in the pasta and mix well.
12. Adjust seasoning if required.
13. Add in freshly shredded basil leaves.
14. Serve hot with a few fresh sprigs of basil leaf.
CHEF’S TIPS:
1. Adding a vegetable stock makes the sauce richer. (To make the stock, boil onion, carrot, leek, celery, garlic, bay leaf, star anise in water. Strain and use the liquid as stock.)
2. Choice of meat or vegetables can be added to the pasta.
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