Napoletana Sauce

[Guest guest]

This is my favourite sauce* *for use with* *pasta and also good as a gravy

for nut roasts or burgers. Add some crushed red chilli and you have an

arrabiata-type sauce or some finely chopped broccoli and baby button

mushrooms for something a little more substantial. To make it a bit more

special add 2 Tbsp of red wine, 3 sticks of finely chopped celery and a tsp

of dried thyme.

 

*Napoletana Sauce*

 

 

 

2 Tbsp olive oil

 

1 medium onion, peeled and finely chopped

 

2 cloves of garlic, crushed

 

1.5 lbs (700g) fresh tomatoes, skinned and sliced

 

2 Tbsp tomato puree

 

2 tsp fresh basil

 

salt and freshly ground black pepper

 

 

 

Heat oil and gently fry onion and garlic stirring frequently until soft and

translucent but not browned. Add tomatoes, tomato puree, salt and pepper to

taste. Turn down the heat, partially cover the saucepan and simmer for about

35 - 40 mins. Add chopped fresh basil, cook for a further minute and serve.

For a smoother sauce, blend and then reheat.

 

I'm not terribly fond of onion, so I sometimes leave it out altogether or

substitute a couple of shallots instead.

 

 

Makes ½ pt (275ml) sauce

 

Christie