PASTA NAPOLITANA

This is another Italian great dish. Suitable round the clock and any time of the day. Make a simple tomato sauce and serve with any pasta, I used spaghetti. Learn this basic tomato based pasta sauce.

INGREDIENTS

For The Sauce

1/3 cup (80ml) olive oil
1 medium brown onion (150g), chopped finely
3 cloves garlic, crushed
¼ cup loosely packed fresh basil leaves
1 teaspoon sea salt
2 tablespoons tomato paste
1.5kg ripe tomatoes, chopped coarsely.

Optional

• mushroom
• capsicum

PREPARATIONS

Heat half of the oil in large saucepan; cook onion, garlic, basil and salt, stirring, until onion softens. 

Add paste; cook, stirring, 1 minute.

Add tomato; bring to the boil then reduce heat. Simmer, uncovered, stirring occasionally, about 45 minutes or until sauce thickens. Stir in remaining oil; simmer, uncovered, 5 minutes.

NOTE: the sauce will keep, covered, under refrigeration for up to three days. Freeze sauce in sealed containers for up to three months.

For The Pasta

•  Bring 1.5 litres of water to the boil.
•  Add pinch of salt and 1 tsp olive oil to the water.
• Cook pasta for approximately 7-10 minutes until the pasta has bite but not uncooked 
• Serve with generous amounts of grated Parmesan cheese as well as Chopped celery or basil leaves as garnish.

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Ini adalah resipi pasta menggunakan kelasik tomato sos. Saya menggunakan sos yang basic untuk disimpan bila perlu.Untuk sajian hari ini saya masukkan sedikit cendawan dan cili benggala hijau.

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