You are here

Neapolitan Sauce for Pasta

chef.pierre's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small
  Garlic 1 Clove (5 gm)
  Tomato paste 6 Ounce
  Boiling water 2 Cup (32 tbs)
  Canned tomatoes 3 Cup (48 tbs)
  Red wine 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cayenne 1 Pinch

Heat oil in heavy saucepan; cook onion and garlic until soft and lightly colored.
Thin tomato paste with boiling water.
Add tomatoes, tomato paste, wine, salt, sugar and seasonings.
Bring just to boil; then reduce heat, and simmer, uncovered, at least 1 hour or until sauce has thickened.
Stir frequently.
If desired, put through sieve.
Serve over well-drained, cooked spaghetti, macaroni shells or other pasta, and accompany with bowl of grated Parmesan cheese.
Makes enough sauce for 6-8 servings.
Note: This sauce improves in flavor when made ahead and reheated.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 63

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 636.2 mg26.5%

Total Carbohydrates 14 g4.8%

Dietary Fiber 3.1 g12.5%

Sugars 3.9 g

Protein 3 g5.5%

Vitamin A 21.2% Vitamin C 25%

Calcium 5.2% Iron 11.7%

*Based on a 2000 Calorie diet

Neapolitan Sauce For Pasta Recipe