CAMPANIA - Neapolitan tomato sauce and basil spaghetti C’A PUMMAROLA ‘NCOPPA
SKU:
Neapolitan Spaghetti with Tomato and Basil (Spaghetti c’a Pummarola ‘Ncoppa)
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 lb Viaggio spaghetti
- 1 lb Viaggio Italian peeled tomatoes, chopped
- ½ onion, finely chopped
- 1 garlic clove, minced
- Fresh basil, chopped (about 10–12 leaves)
- Viaggio Extra Virgin Olive Oil (about 3 tbsp + extra for finishing)
- Viaggio grated parmesan, to taste
- Salt, to taste
Instructions
- Heat 3 tablespoons of Viaggio Extra Virgin Olive Oil in a large pan over low heat. Add the finely chopped onion and garlic, and sauté gently until softened and golden.
- Add the chopped tomatoes and simmer for 15 minutes, stirring occasionally. In the last minute of cooking, season with salt and stir in the chopped basil. Remove a small portion of the sauce to reserve for topping later.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain.
- Toss the drained spaghetti in the pan with the sauce and a drizzle of olive oil. Sauté for about 1 minute over low heat.
- Plate the spaghetti, spoon some of the reserved sauce over each serving ("’ncoppa," meaning “on top”), and finish with grated Viaggio Parmesan.
ENJOY!
