Spaghetti Napoletana

[Guest guest]

Spaghetti Napoletana

 

 

Use napoletana sauce in bolognaise, lasagne, parmigiana and as a base for

casseroles.

 

 

1/4 cup olive oil

1 large brown (yellow) onion, finely chopped

2 cloves garlic, crushed

1 sprig thyme

1 kg (35 oz) ripe roma -OR- plum tomatoes, core removed,chopped

 

375 g (13 1/4 oz) GF spaghetti

3/4 cup chopped fresh basil

salt and freshly ground pepper, to taste

vegan parmesan, to serve

 

 

1. Heat oil in a large saucepan over moderate heat. Cook and stir onion and

garlic for 5 minutes or until golden.

 

2. Add thyme and tomato; bring to the boil. Reduce heat to low; simmer,

uncovered, for 40 minutes or until sauce is thick.

 

3. Meanwhile, cook pasta in plenty of boiling salted water according to packet

instructions or until tender but still firm to the bite. Drain.

 

4. Add basil to sauce; cook and stir for 5 minutes.

 

5. Season to taste with salt and freshly ground black pepper.

 

6. Serve pasta topped with sauce and sprinkled with parmesan.

 

 

 

TIP: When tomatoes are in season, make a large batch of sauce and

store in sterilised glass jars in the fridge for up to 2 months.

 

TIP: If fresh tomatoes are unavailable, use canned.

 

 

 

Serves 4 (Makes 3 cups).