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Need a quick weeknight dinner? This pasta napolitana can be on the table in less than 30 minutes. With minimal ingredients, al dente pasta, smothered in a classic Italian pasta sauce is great for meatless Mondays too.
spaghetti or linguine
extra virgin olive oil
medium onion, finely diced
(roughly 1 cup)
small-medium carrot, finely grated
(roughly ½ cup)
finely chopped or crushed tomatoes
dried Italian herbs
fresh basil for serving
Parmesan for serving
You can start the sauce as soon as your pasta is in the water.
Bring a large saucepan of water to boil, salt well, then add your pasta. Cook to just al dente (check packet) and drain, reserving a little pasta water.
In the meantime, in a deep saucepan, over medium heat, heat the oil.
Saute onions, carrot and salt together until softened (3-4 minutes).
Add the rest of the ingredients, blend if you'd like a smoother consistency.
Bring to simmer then turn down to low heat (cover with a splatter guard or lid ajar) and cook 8-10 minutes, stirring every so often.
Add the cooked pasta and mix well to combine. Add a little of the pasta water if you need to loosen the sauce.
Top generously with chopped fresh basil and parmesan.
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I used finely chopped / crushed tinned tomatoes. Feel free to use chopped tinned tomatoes if you'd like it a little chunkier.
If you'd like a chunkier sauce, cut the carrots instead of grating and don't blend it.
Want it classic?
If you want a classic napoletana sauce, just leave out the carrot.
If you want to make it even heartier, add chopped capsicum (bell pepper) and / or celery along with the onions and carrot. You can also add some cooked mushrooms.
If you want to add some meat, brown off a little chicken, pork or beef mince (ground meat) or sausage with the onions and carrots.
The sauce can be made 2-3 days and stored in the fridge in a mason jar or airtight container. It can also be frozen for up to 3 months - see the post for the tips.
MORE PASTA DISHES!
Dinner, Main Course
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