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.