Spaghetti Napolitano.

Spaghetti Napolitano- Italian spaghetti pasta cooked a la dente and topped with delicious Napolitano sauce, delicately flavoured with salt, pepper and Italian spice oregano .A complete Italian meal when served with a side salad and garlic bread.

Ingredients:

Dried pasta or spaghetti of choice.
1 teaspoon salt
2 pints water
1 teaspoon olive oil
Parmesan cheese and 2 basil leaves (Optional for garnish)

For Sauce:

1 can of plum peeled tomatoes in tomato juice

1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

2 teaspoons Italian spice (oregano)

1/2 teaspoon garlic puree

½ teaspoon sugar

Method:

1. In a blender puree the tomatoes and strain through a sieve to remove any seeds and skin. Keep aside.
2. Into a sauce pan heat the oil and sauté the garlic for 1 minute till rawness goes away (Care do not let it burn)
3. Add the tomato puree and simmer on medium heat for 5 mins till sauce thickens and coats the back of a spoon. Add sugar and Italian spice. Stir .
4. Season with salt and pepper and adjust to required taste.
5. Simmer over a low flame for another 5 minutes. Keep aside
6. In a large sauce pan heat the water and add the salt, when water boils add the pasta and cook as per packet instruction. Pasta should be a la dente and not too soft.
7. Drain the pasta and transfer back to pan. Add 1 teaspoon olive oil and stir in so that pasta does not stick together.
8. To serve place some pasta in a serving dish and top with the sauce and garnish with parmesan cheese and shredded basil leaves..

Serve immediately

NB remaining pasta sauce can be refrigerated for up to 1 week or frozen for later use.

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