Napoletana Sauce
Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant.
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 1 tbsp. olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp. tomato paste
- 2 x 400g cans diced tomatoes
- 1 tsp. caster sugar
- 1 tbsp. finely chopped fresh oregano
- 2 tbsp. finely chopped fresh basil leaves
- 375g penne rigate
Method
- Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant.
- Add tomato paste. Cook, stirring, for 1 minute. Add tomato, 1/2 cup cold water and sugar.
- Bring to the boil. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce has slightly thickened. Add oregano and basil. Season with salt and pepper.
- Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Serve sauce tossed through pasta.Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant.
