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 tomato sauce.
Made with Crushed Tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
Did you know?
Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
Share the ingredient list
Did you know?
Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
Pasta Napoletana: Method
- Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa, dried herbs and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
- While sauce is simmering, cook pasta as directed on packet.
- Add basil to sauce and stir to combine. Serve sauce over pasta and top with parmesan.
- Variations:
- 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.
