Napoletana, the Italian sauce of life. Well, pretty much! A good Napoletana is the base of many Italian dishes: smother cannelloni in it, use it in soups or stews, or simply mix it with spaghetti. Once you have added this to your arsenal, you’ll be well on your way to becoming a real Italian chef! This recipe provides enough for meals that serve 4, but don’t be afraid to double it and store it for a few days in the fridge.
INGREDIENTS
3 tbsp olive oil
1 clove garlic, peeled and chopped
1 onion, peeled and chopped
2 × 400g tin whole tomatoes
1 tsp dried origanum
1 tsp dried thyme
Salt and pepper
Handful fresh basil
METHOD
1. Heat oil over medium-low heat. Fry garlic for 1 minute (don’t let it go brown, which will make it bitter).
2. Add onions and fry for 10 minutes, until brown.
3. Add tomatoes, origanum, thyme, salt and pepper. Cook for 10 minutes. Remove from the heat and add basil.
4. Use a hand blender to purée the sauce.
