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Neapolitan Tomato Sauce

“While the original recipe called for canned tomatoes, I make this recipe every fall with tomatoes and basil from the garden and freeze. Adapted from Pasta Harvest.”

INGREDIENTS
  • 500 grams penne or rigatoni
  • 3 tablespoons extra virgin olive oil
  • 1 sweet onion, diced
  • 2 small carrot, diced
  • 2 celery rib, diced
  • 5 large cloves garlic, minced
  • 4 teaspoons fresh oregano
  • 1 tablespoon fresh basil, chopped
  • 1 28 ounce tomatoes or 4 cups fresh tomatoes, chopped
  • salt and pepper
  • pinch sugar
DIRECTIONS
  1. Cook pasta al dente.
  2. Heat 2 tablespoons olive oil in skillet. Add onion, carrot, celery, garlic, oregano and basil. Saute until vegetables are soft and sweet, about 15 minutes.
  3. Stir in tomatoes. Season with salt and pepper. Simmer for 45 minutes.
  4. Puree sauce with hand blender. Add extra olive oil and sugar if needed.
  5. Toss with pasta.

This pasta sauce freezes very well.

YIELD: 4-6 servings

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