Pasta Napoletana

Pasta Napoletana
 
alt

This recipe was uploaded
by Big Papi

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 Medium sized Carrot
  • 1 Stick of Celery
  • 1 Clove of Garlic
  • 1 tin (400g) Peeled Plum Tomatos
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp White Sugar
  • 5 Capers
  • 10 ml Olive Oil
  • Parmesan Cheese for Grating
  • Fresh Basil or Celery Leaves
  • 500g Spaghetti,Fettucine,Tagliarini
- Heat the olive oil in a saucepan.
- Grate the carrot,celery and garlic finely and saute in the olive oil until everything is a fine paste.
- Add the tin of tomatos and add half a can of water, turn down the heat and simmer.
- Add salt,pepper and cape

Pasta Napoletana

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Big Papi

 
 
Although this recipe might seem simple, I think back on our my first encounter with my Head Chef at Culinary School, he said, " By the time you leave this school you will either be able to cook or you wont, even if you can only cook one dish...please...cook it well", keeping it simple with classic flavours of celery in any kind of pasta sauce cant help but make you think about southern Italy, the Amalfi coast etc. Ive also added a bit of sugar to counteract the acidity of the tomatos( a trick taught to me by my Nonna). I hope you enjoy.

Method


- Heat the olive oil in a saucepan.
- Grate the carrot,celery and garlic finely and saute in the olive oil until everything is a fine paste.
- Add the tin of tomatos and add half a can of water, turn down the heat and simmer.
- Add salt,pepper and cape
Show/hide comments

comments powered by Disqus