Pasta Napoletana
(from eifachoeppis’s recipe box)
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.
Source: http://www.jamieoliver.com/recipes/member-recipes/Pasta%20Napoletana/3632
Prep time: 10 minutes
Cook time: 30 minutes
Serves 3 people
Ingredients
- 1 Carrot
- 1 Stick of Celery
- 1 Clove of Garlic
- 400g Plum Tomatos, peeled
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp White Sugar
- 5 Capers
- 10 ml Olive Oil
- Parmesan Cheese
- Fresh Basil or Celery Leaves
- 500g Pasta
Directions
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Heat the olive oil in a saucepan.
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Grate the carrot, celery and garlic finely and saute in the olive oil until everything is a fine paste.
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Add the tin of tomatos and add half a can of water, turn down the heat and simmer.
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Add salt,pepper and capers.
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Simmer for about 20 minutes or until the sauce starts to thicken.
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Add the sugar.
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Chop some frsh basil or celery leaves and add to the sauce.
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for the pasta:
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ing 1.5 litres of water to the boil.
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Add pinch of salt and 1 tsp olive oil to the water.
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Cook pasta for approximately 7-10 minutes until the pasta has bite but not uncooked ( al dente).
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Serve with generous amounts of grated Parmesan cheese as well as Chopped celery or basil leaves as garnish.