Thin spaghetti with tomato sauce

Thin spaghetti with tomato sauce

Spaghettini con salsa napoletana

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is one of my favourite sauces, because it is so simple, and I would choose it as my last meal. Naples is famous for its tomatoes, and it is here, more or less, that the tomato sauce for pasta was invented. In Naples they would make the sauce either with or without garlic, and with fresh ripe tomatoes. Elsewhere, when the tomatoes are not so ripe, Italians use very good chopped canned tomatoes.

Ingredients

Quantity Ingredient
350g dried spaghettini pasta
salt and pepper, to taste

Tomato sauce

Quantity Ingredient
5 tablespoons olive oil
1 onion, peeled and finely chopped
or 2 garlic cloves, finely chopped, or both
600g ripe tomatoes, straight from the plant
or 600g chopped or crushed canned tomatoes
2 tablespoons fresh basil leaves, plus extra for garnish

Method

  1. Heat the oil in a large pan, and fry the onion or garlic (or both) for a few minutes. Add the tomatoes. Cook for a few minutes, no more than 10, and the sauce is ready. Add the basil and mix in.
  2. Cook the pasta in plenty of boiling salted water for about 6–7 minutes or until al dente. Lift out with pasta tongs and put into the sauce. Mix well, season to taste and distribute equally with the amount of sauce between warmed plates. I don’t usually put Parmesan on this one, but you can. Garnish with a few extra basil leaves if you like.

Alternatives

  • You can use many shapes of pasta with tomato sauce, corta and lunga. This is also an ideal sauce for those who have to eat gluten-free pasta.
Tags:
Antonio
Carluccio
pasta
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