Napoletana sauce, also known as Neapolitan sauce, has a rich history in Italian cuisine, particularly in the region of Naples, Italy. The sauce is a fundamental component of many classic Italian dishes, especially those featuring pasta. Its origins can be traced back to the 16th century in Naples, a city located in the southern part of Italy.
Tomatoes, originally brought to Europe from the Americas in the 16th century, were initially met with suspicion and believed to be poisonous. However, in Naples, the humble tomato gained acceptance and popularity as a food source. The poorer citizens of Naples, in particular, began incorporating tomatoes into their recipes, and this included creating a simple tomato-based sauce.
The basic Napoletana sauce typically consists of tomatoes, olive oil, garlic, onions, and herbs like basil, oregano, or parsley. The sauce is simmered over low heat for an extended period to allow the flavours to meld and develop a rich, savoury taste.
As the popularity of tomatoes and Napoletana sauce spread throughout Italy, it significantly influenced the nation's culinary landscape. Tomato-based sauces became a staple in Italian cuisine, and they were paired with various pasta shapes to create iconic dishes like spaghetti Napoli and penne all'arrabbiata.
Italian immigrants carried their culinary traditions with them as they moved to different parts of the world, including the beloved Napoletana sauce. As a result, the sauce's popularity spread globally, and it became a cornerstone of Italian-American cuisine.
Over time, different regions and families have developed their own variations of Napoletana sauce, incorporating regional ingredients and personal touches. Some recipes may include additional ingredients like capers, olives, or red pepper flakes to add complexity and depth to the sauce.
Today, Napoletana sauce remains a cherished and essential element of Italian cooking. Its simple yet delicious combination of ingredients continues to delight taste buds around the world, making it one of the most beloved and iconic Italian sauces to date.
Homemade Napoletana Sauce Recipe
Bursting with the richness of ripe tomatoes, fragrant garlic, and aromatic herbs, this sauce is a staple in Italian cuisine. Simplicity is the key to its success, as it gently simmers on the stove, allowing the ingredients to meld into a delightful, savoury blend. Versatile and delicious, this Napoletana sauce pairs perfectly with your favourite pasta, in this case Penne pasta, bringing a taste of Naples straight to your table.
Here's how to make it.
Ingredients:
650 g Passatta
3 cloves Garlic sliced
1 small Onion chopped
Basil Leaves
Olive Oil
Salt and Pepper
Cooking Instructions:
In a small pot add a splash olive oil and begin to gently fry garlic.
When garlic just begins to get a little colour, add the onion and a pinch of salt and fry together until the onions begin to become translucent.
Add the passata to the pot with a splash of water.
Add the whole basil leaves (as many as you like) and seasoning to taste.
Allow sauce to reach a boil and then turn down to a low heat so the sauce can simmer for a further 30-40 minutes (this slow cook is critical and really extracts the flavour from all of the vegetables), stirring occasionally so that it doesn't catch on the bottom of the pot.
If sauce is too thick add some more water and allow to continue to reduce.
Once your time is up, you can serve the Napoletana sauce immediately or store in air tight container in fridge for 7 to 10 days, you can also freeze it so you have the taste of Napoli ready to go when ever you get the hunger.
Penne with Napoletana Sauce Recipe
Ingredients (4 servings):
1 x Bronze Die Penne Pasta
1 x Extra Virgin Olive Oil with Oregano
2 x Napoletana Pasta Sauce
2 large onions, chopped
1 garlic clove, crushed
Salt and pepper
Grated cheese of your choice, Parmesan or Pecorino
Fresh herbs (i.e oregano or basil to garnish, optional)
Cooking method:
Heat 1 tbsp olive oil in a large frying pan. Add the onions and cook on a low heat until soft. Add the garlic and continue to cook gently for a couple of minutes until fragrant. Add the pasta cause and mix well with the onions and garlic.
Meanwhile, bring a pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until al dente. Once ready, drain your pasta (reserving a small cup of cooked pasta water for later) and add to the sauce. Combine well using a pair of tongs.
Serve with a grating of your favourite cheese (you could also use creamy, stringy mozzarella, fragrant parmesan, or a mature pecorino), a drizzle of olive oil, and a pinch of fresh herbs, if preferred.
Shortcut: By using the oregano-infused oil, that’s one less thing to remember and spend extra money on in the supermarket.
Top tip: Olive oil with oregano is extremely versatile and can be used in many different recipes. Try drizzling it over soups, dips, or dressings!
Leftovers: Sometimes, the leftovers taste even better! Reheat your leftovers in an oiled frying pan, top with pieces of ham and creamy mozzarella chunks, and finish perfectly under the grill for a few minutes to make a comforting and delicious pasta pizza!
Savvy shopper: A great money-saving hack is to use frozen veg. They’re cheaper to buy, you get more for your money, and they last longer. Simply add a few handfuls of mixed frozen vegetables to the sauce to make this dish even more nutritious.
Protein: A useful tip to add meat to your dish is to opt for smaller quantities but higher quality. A small amount of chopped or crumbled chorizo will give this recipe a whole new level of meaty flavour whilst adding protein. If you don’t eat meat, you can find meat-free chorizo in most mainstream supermarkets, or you could use any other vegetarian sausages.
Bonus recipe: Leftover penne with Napoletana sauce is perfect for fried pasta. The next day, simply reheat the pasta, add some cheese or salami, and fry until you have crunchy edges.
In Conclusion
Whether you choose to make Napoletana sauce from scratch using fresh ingredients or opt for an authentic bought jarred option, the essence of Italy's culinary heritage will undoubtedly grace your plate. For those who love to immerse themselves in the art of cooking, crafting the sauce from scratch offers a truly rewarding experience, capturing the genuine essence of Naples' traditional flavours.
The heart of Napoletana sauce lies in its simplicity and time-honoured ingredients, delivering a rich and comforting taste that has delighted generations. Whether shared with loved ones or savoured in solitude, this beloved sauce elevates any pasta dish to a new level of culinary excellence.