Name: Neapolitan Pasta with Tomato Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Servings: 2 to 4
Cuisine: Italian
Ingredients: ½ cup freshly grated Parmigiano-Reggiano cheese; 1 tablespoon butter; ½ cup fresh basil leaves; 3 large tomatoes (about 2 pounds), peeled and sliced, or one 28-ounce can of Italian plum tomatoes; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 8 ounces spaghetti; 2 bay leaves; 2 tablespoons olive oil; 4 cloves garlic, crushed and peeled; 1 bird or serrano chili, chopped

Preparation info

Servings:
2 to 4

Difficulty
Medium
Ready in
30 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2 tablespoons olive oil
4 cloves garlic, crushed and peeled
1

Europe
Nepal
Italy
Main course
Mediterranean
Vegetarian

Method

Bring 5 quarts water to a rolling boil in a large steamer (a steamer makes draining and adding the pasta to the sauce easier, but you can also use any large pot).
Meanwhile, prepare the sauce. In a wok or large skillet, heat 2

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Neapolitan Pasta with Tomato Sauce

Master Recipe

Ingredients

Method

Become a Premium Member to access this recipe

Part of