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Neapolitan Sauce

creative.chef's picture
Ingredients
  Canned italian plum tomatoes 28 Ounce (1 Can)
  Butter 30 Milliliter (2 Tablespoons)
  Olive oil 15 Milliliter (1 Tablespoon)
  Dried basil 1 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 45 Milliliter (3 Tablespoons)
  Spaghetti 1⁄2 Pound (Cooked)
  Grated parmesan cheese 1⁄2 Cup (8 tbs) (125 Milliliter)
Directions

Press tomatoes and their liquid through sieve into bowl; discard seeds.
Heat butter and oil in 2-quart (2 L) noncorrosive sauce pan over medium heat.
Stir in sieved tomatoes, basil, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Cheese

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