Pasta Napoletana
Pasta Napoletana is a simple and flavourful Italian recipe, which never lets you down. The rich tomato-based pasta gets its name from the classic Napoletana sauce.
Made with Polpa
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
2
tablespoons
olive oil
-
1
brown onion, finely chopped
-
3
cloves
garlic, crushed
-
2
x
400 g cans Mutti Polpa
-
1 1/2
teaspoons
Italian dried herbs
-
ground black pepper
-
500
g
penne pasta
-
3/4
cup
coarsely chopped fresh basil
-
shaved parmesan cheese, to serve
Variations of the Pasta Napoletana recipe:
Roasted ratatouille pasta:
Combine 500g chopped eggplant, 1 chopped seeded large red capsicum, 350g halved small mushrooms, 1½ tablespoons chopped rosemary leaves and 2 tablespoons olive oil. Spread onto 2 oven trays lined with baking paper. Bake 20 minutes or until tender. Stir vegetables through napoletana sauce before serving.
Spaghetti Marinara:
Omit basil. Add ½ cup dry white wine and 1 teaspoon dried chilli flakes to the sauce along with the Polpa. Simmer the sauce 20 minutes. Add 850g Marinara mix, cover and cook 4 minutes or until seafood is cooked. Serve with spaghetti and top with chopped parsley.
Quick pasta and meatballs:
Remove meat from casings of 500g thick gourmet sausages (such as pork and fennel sausages.). Discard the casings. Roll into meatballs. Place meatballs on a tray lined with baking paper. Bake at 2000C for 12 minutes or until cooked through. Stir meatballs through pasta sauce before serving Pasta Napoletana.
Did you know?
Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
We also recommend this Sardinian Pasta recipe!
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Variations of the Pasta Napoletana recipe:
Roasted ratatouille pasta:
Combine 500g chopped eggplant, 1 chopped seeded large red capsicum, 350g halved small mushrooms, 1½ tablespoons chopped rosemary leaves and 2 tablespoons olive oil. Spread onto 2 oven trays lined with baking paper. Bake 20 minutes or until tender. Stir vegetables through napoletana sauce before serving.
Spaghetti Marinara:
Omit basil. Add ½ cup dry white wine and 1 teaspoon dried chilli flakes to the sauce along with the Polpa. Simmer the sauce 20 minutes. Add 850g Marinara mix, cover and cook 4 minutes or until seafood is cooked. Serve with spaghetti and top with chopped parsley.
Quick pasta and meatballs:
Remove meat from casings of 500g thick gourmet sausages (such as pork and fennel sausages.). Discard the casings. Roll into meatballs. Place meatballs on a tray lined with baking paper. Bake at 2000C for 12 minutes or until cooked through. Stir meatballs through pasta sauce before serving Pasta Napoletana.
Did you know?
Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
We also recommend this Sardinian Pasta recipe!
