Sugo di pomodoro alla napoletana

Name: Sugo di pomodoro alla napoletana (Neapolitan tomato sauce)
Yield: For 3–4 Helpings of Pasta
Cuisine: Neapolitan
Ingredients: 5 tbsp olive oil; 2 garlic cloves, chopped; 1 kg/2 lb 4 oz fresh tomatoes, peeled, seeded and chopped; a dozen fresh basil leaves, torn into small pieces; salt and freshly ground black pepper

Neapolitan tomato sauce

Preparation info

For
3–4
Helpings of Pasta

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

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.

Ingredients

1 kg/2 lb 4 oz fresh tomatoes, peeled, seeded and chopped
2

Europe
Italy
Naples
Sauce
Mediterranean
Vegan
Gluten-free

Method

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.