Bella Napoli Pasta
Ingredients
- 1 can of Petti Pelati Peeled tomatoes (400g)
- 1 can of Petti Polpa a Pezzettoni chopped tomatoes (400g)
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of Sparta Olive Oil
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 300g of Pasta Toscana Spaghetti
- Grated Parmesan cheese for serving
Calories per serving: Approximately 350 calories
Cooking time: 30 minutes
Serving size: 4
Cooking Instructions:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until translucent.
- Pour in the Petti Pellati and chopped tomatoes. Stir in the dried basil, salt, and pepper. Simmer for 15 minutes, allowing the flavours to meld together.
- While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the sauce has thickened, remove from heat and blend it with an immersion blender for a smoother consistency (optional).
- Serve the pasta with the tomato sauce, topped with grated Parmesan cheese.
Chefs Tips:
- Feel free to add cooked meatballs, sautéed vegetables, or your favourite protein to the sauce for added flavour and texture.
- If you prefer a chunkier sauce, skip the blending step and leave the tomatoes as they are.
- Remember to taste the sauce while it simmers and adjust the seasoning according to your preferences.
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