Neapolitan pasta
Pasta alla Napoletana Recipe with Fresh Basil and Garlic
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Introduction
Welcome to the world of Mediterranean flavors! Today, I invite you to discover the delicious recipe for pasta alla Napoletana, a simple yet flavorful dish that will turn any meal into a celebration. With fresh ingredients and easy-to-follow techniques, this dish is sure to please everyone, just as it did for me when I received compliments from my friend Irina after I cooked it!
History of the Recipe
Pasta alla Napoletana is a symbol of Italian cuisine, representing the essence of a simple yet delicious meal characterized by high-quality ingredients and careful preparation. This recipe blends tradition with innovation, using aromatic ingredients like fresh basil and garlic to create a vibrant sauce that pairs perfectly with any type of pasta, whether fettuccine, spaghetti, or penne.
Ingredients
- 400 g pasta (fettuccine, spaghetti, or penne)
- 2 medium onions
- 5-6 cloves of garlic (whole, peeled)
- 200 g sun-dried tomatoes (packed in oil)
- 1 medium, meaty tomato
- 50 ml olive oil
- 2-3 fresh basil leaves
- 20 g seasoning base (spice mix)
- Salt and pepper, to taste
- A pinch of dried oregano
Preparation
Step 1: Preparing the Ingredients
Start by preparing all the ingredients. Finely chop the onions and peel the garlic cloves. If using sun-dried tomatoes in oil, drain them and slice them into strips. The fresh tomato you use should be well-ripened and meaty to add juiciness to the sauce.
Step 2: Sautéing the Onions and Garlic
In a large skillet (a wok would be ideal), heat the olive oil over medium heat. Add the chopped onions and whole garlic cloves. Sauté them until the onions become translucent and the garlic releases its aroma, about 3-5 minutes. Be careful not to let the garlic burn, as it will impart a bitter taste to the sauce. Finally, remove the garlic.
Step 3: Adding the Sun-Dried Tomatoes
Add the sliced sun-dried tomatoes to the skillet and sauté them for 2-3 minutes to intensify their flavor. Then, chop the fresh tomato into cubes and add it to the skillet. Mix the ingredients well and let them combine over medium heat.
Step 4: Boiling the Pasta
Meanwhile, in a separate pot, bring water to a boil for the pasta. Add a few drops of olive oil and a teaspoon of seasoning base to enhance the flavor of the water. When the water starts boiling, add the pasta and cook according to the package instructions until al dente. It’s very important that the pasta remains slightly firm in the center to maintain its texture.
Step 5: Creating the Sauce
After the pasta is cooked, reserve a few tablespoons of the cooking water (the starch in the water will help bind the sauce). Drain the pasta and add it directly to the skillet with the tomato and onion sauce. Mix well for 1-2 minutes, gradually adding the reserved water to achieve a creamy consistency.
Step 6: Finishing the Dish
Finally, add the fresh basil leaves torn by hand and a pinch of dried oregano. Gently mix to avoid crushing the basil, preserving its fresh aroma. Season with salt and pepper to taste.
Serving
Serve the pasta warm, drizzled with a bit of olive oil on top, and if desired, with a glass of white or rosé wine, as recommended by Antonio Passarelli in his book "The Kitchen of Antonio Passarelli." This combination will make your meal truly special!
Variation Suggestions
If you want to add a touch of originality, you can include some finely chopped green or black olives in the sauce. You can also experiment with different types of pasta, adapting the recipe to your preferences.
Frequently Asked Questions
1. What type of pasta can I use?
You can use any type of pasta you prefer, but fettuccine, spaghetti, or penne are the most suitable for absorbing the sauce.
2. How can I keep the pasta fresh?
If you have leftover cooked pasta, store it in an airtight container in the refrigerator, and to reheat, add a little water or oil to prevent drying out.
3. Can I add cheese?
Although the traditional recipe does not include cheese, you can sprinkle some grated Parmesan for an extra umami kick, but be careful not to overpower the basil's aroma.
Nutritional Benefits
This recipe is rich in vitamins and minerals due to the fresh vegetables used. Tomatoes contain lycopene, a powerful antioxidant, while basil is known for its anti-inflammatory properties. The pasta provides essential carbohydrates for energy.
Calories
A serving of pasta alla Napoletana contains approximately 350-400 calories, depending on the type of pasta and the amount of oil used.
Conclusion
Cooking is an art, and the pasta alla Napoletana recipe is a wonderful way to connect with culinary traditions and bring joy to your kitchen. Try making this simple yet refined recipe and let your creativity shine! Bon appétit!
Ingredients: fettuccine pasta (or spaghetti, or penne) 2 medium onions 5-6 whole garlic cloves, peeled sun-dried tomatoes (I used canned ones, preserved in oil) 1 tomato olive oil 2-3 fresh basil leaves 20 g seasoning base salt pepper a pinch of dried oregano
