Sugo di pomodoro alla napoletana

Neapolitan tomato sauce

Preparation info

  • Difficulty


  • For


    Helpings of Pasta

Appears in

This sauce should be made with fresh tomatoes, which must be ripe and full of flavour. Plum tomatoes are the best because they contain few seeds and have a lot of juicy flesh.


  • 1 kg/2 lb 4 oz fresh tomatoes, peeled, seeded and chopped
  • 2 garlic cloves, chopped
  • 5 tbsp olive oil
  • salt and freshly ground black pepper
  • a dozen fresh basil leaves, torn into small pieces


Combine the tomatoes, garlic, olive oil, salt and pepper in a saucepan and boil over moderately high heat, uncovered, for about 7–10 minutes or until the oil has separated from the tomatoes. Throw in the basil and check the seasoning.