Name: Neapolitan Tomato Sauce (Pummarola)
Yield: 4 servings
Cuisine: Italian
Ingredients: Few fresh basil leaves, wiped clean with a cloth; Salt and fresh pepper to taste; 1 stalk celery, minced; 1 medium carrot, minced; 2 cloves garlic, minced; Few sprigs of parsley, minced; 2 tablespoons sweet butter; 1 small onion, minced; 1 tablespoon olive oil; 1 pound fresh or canned tomatoes, drained

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is the classic, full-bodied, gutsy tomato sauce that makes one think of Naples. Accept no substitute, especially the so-called spaghetti sauces on supermarket shelves. Serve with vermicelli, spaghetti, or bucatini, and lots of grated cheese.

Ingredients

1 pound fresh or canned tomatoes, drained
2 tablespoons sweet butter

Method

Cut the tomatoes into quarters. Do not remove the skin or seeds. Heat the butter and oil in a pot and add the onion, carrot, celery, parsley, and garlic. When the onion turns slightly golden in color, add the tomatoes. (If you are using canned peeled tomatoes rather than fresh ones, add 2 teaspoons of tomato paste.) Stir with a wooden spoon for a few minutes. When the tomatoes start to fall apa