An easy Napoletana sauce recipe. Napoletana sauce is a key element in Italian cooking and is a simple staple to master. Join us in a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect Napoletana sauce.
- 600ml crushed, peeled tomatoes
- 1 garlic clove, diced
- 60ml olive oil
- 10 leaves basil
- Salt & pepper to taste
How to make
Heat olive oil in a large saucepan over high heat. Add garlic and cook until soft but not browned.
Pour in crushed tomatoes.
Season with salt & pepper and bring to simmer. Cook for 20 minutes.
Add torn basil.
If you are making as a sauce for pasta, add your cooked pasta to the pan and stir through for a further 2 minutes. Serve.