Pasta Napoletana

Name: Pasta Napoletana
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

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 Finely Chopped 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.

25 min (COOK TIME: 25 min)

Easy

Vegetarian

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.

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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.

Quick and delicious, Spaghetti, With friends, Family, Vegetarian, Italian food, Main course, Pasta

PASTA NAPOLETANA AND ITS TOMATO-BASED NEAPOLITAN SAUCE

The Pasta Napoletana recipe derives from Italian cuisine for its classic tomato-based Napoletana sauce. The main ingredient of Napoletana sauce is the tomato, which automatically gives the simple sauce a rich flavor. In addition to the tomato, the sauce is generally spiced up with garlic, onion, and herbs, such as basil, bay leaf, thyme, oregano, cloves, and black pepper, to give the sauce some extra flavor. Nonetheless, the sauce comes in various versions depending naturally on individual taste preferences, and therefore the sauce may include everything from olives and mushrooms to carrots and celery. The sauce is primarily vegetarian, however, it can also be modified to include meat, such as minced beef or sausage. In Italy, the meat-based Napoletana sauce is typically known as Neapolitan ragu. In any case, Napoletana sauce is commonly served with pasta or occasionally with spaghetti, known as Neapolitan spaghetti.

Interestingly enough, although the term Napoletana sauce is used collectively outside of Italy for tomato sauces, many Italians are not familiar with the name itself. Particularly in Naples, Neapolitan sauce is referred to as ‘la salsa’, which simply translates to ‘the sauce’.

PASTA NAPOLETANA RELIES ON THE QUALITY OF THE TOMATO

As tomatoes are the primary ingredient for Pasta Napoletana, it is especially important to prepare the Italian recipe with high-quality tomatoes. By using Mutti Polpa’s finely chopped tomatoes, you can effortlessly prepare a Napoletana sauce that guarantees a sweet flavor of freshly picked tomatoes without having to prepare the sauce from scratch. The tomatoes in Mutti Polpa are picked when perfectly ripe from the Emilia Romagna region in Italy, after which they are cold crushed and processed with our patented technique to capture the rich and fresh flavor of just-harvested tomatoes. Mutti Polpa is therefore ideal for a simple and appealing Pasta Napoletana.

Pasta Napoletana

Made with Finely Chopped Tomatoes

Ingredients

Share the ingredient list

Method

PASTA NAPOLETANA AND ITS TOMATO-BASED NEAPOLITAN SAUCE

PASTA NAPOLETANA RELIES ON THE QUALITY OF THE TOMATO

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