Pasta napoletana with chopped tomatoes
Pasta Napoletana is a simple and flavourful Italian recipe, which never lets you down. The rich tomato-based pasta gets its name from the classic Napoletana tomato sauce.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
2
tbsp
olive oil
-
1
brown onion, finely chopped
-
3
cloves
garlic, crushed
-
2
x 400 g tins Mutti Polpa Finely Chopped Tomatoes
-
1.5
tsp
Italian dried herbs
-
Ground black pepper
-
500
g
penne pasta
-
3/4
cup
fresh basil, coarsely chopped
-
shaved parmesan cheese, to serve
Did you know? Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
Share the ingredient list
Did you know? Pasta Napoletana is named after its exquisite tomato-based sauce, also known as Neapolitan sauce, Napoletana sauce, or Napoli sauce.
Pasta napoletana with chopped tomatoes: Method
- Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Mutti Polpa, dried herbs and pepper and stir to combine. Simmer for 10 minutes or until thickened, stirring occasionally.
- While the sauce is simmering, cook pasta as directed on packet.
- Add basil to sauce and stir to combine. Serve sauce over pasta and top with parmesan.
Variations:
- Roasted ratatouille pasta: Combine 500g chopped eggplant, 1 chopped seeded large red capsicum, 350g halved small mushrooms, 1½ tablespoons chopped rosemary leaves and 2 tbsp olive oil. Spread onto 2 oven trays lined with baking paper. Bake 20 minutes or until tender. Stir vegetables through napoletana sauce before serving.
- Spaghetti Marinara: Omit basil. Add ½ cup dry white wine and 1 teaspoon dried chilli flakes to the sauce along with the Mutti Polpa. Simmer the sauce 20 minutes. Add 850g Marinara mix, cover and cook 4 minutes or until seafood is cooked. Serve with spaghetti and top with chopped parsley.
