Monday, August 16, 2010

Pasta Napolitana

hmmmm - what to say about this one? I found it to be blah and lack a massive amount of flavour. It takes approx 1 hour to cook as well, so i admit that i was upset that it didn't turn out very nice. Sooooo, i treated it like a vegetarian spaghetti bolognaise - i added tomato paste, tomato sauce and bbq sauce. I would suggest you adding this if you don't like the result. I estimated the amount i put in (you can NEVER have too much tomato sauce!) So about 1 tablespoon tomato paste and about an even amount of the sauces :)


Ingredients - 
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 500g very ripe tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons sugar
  • 500g pasta
Method - 
  1. Heat the oil in a heavy based pan. Add the onion, carrot and celery. Cover and cook for 10 minutes over a low heat, stirring occasionally.
  2. Add the tomato, parsley, sugar and 1/2 cup water. Bring to the boil. Reduce the heat to low, cover and simmer for 45 minutes stirring occasionally. Season if necessary, and add up to 3/4 cup more water (only if need be, add a little at a time and stir)
  3. About 15 minutes before serving cook the pasta in a large pan or boiling water. Drain and return to pan.
  4. Pour the sauce over the pasta and gently toss.

    If adding the sauces as mentioned above, add these about the same time as you start cooking the pasta. Taste test and go from there.

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