CAMPANIA - Neapolitan tomato sauce and basil spaghetti C’A PUMMAROLA ‘NCOPPA
30 minutes
4 servings
INGREDIENTS
1lb Viaggio spaghetti
1lb Viaggio Italian peeled tomatoes
½ onion
1 clove of garlic
Basil to taste
Viaggio grated parmesan to taste
Viaggio Extra Virgin Olive Oil to taste
DIRECTIONS
Take the tomatoes and cut them into small pieces. Heat 3 tablespoons of Viaggio Extra Virgin Olive Oil and let brown at minimum heat, the onion and garlic cut finely. Add the diced tomatoes and continue cooking for 15 minutes, over low heat. A minute before the sauce is ready adjusted salt and stir with a dozen chopped basil leaves. Turn off and remove a little bit of sauce to add it on the individual dishes (there pummarola ' Ncoppa (tomato sauce on top), precisely!) Drain the spaghetti al dente, pour into the pan, add a little oil and sauté in the sauce for about 1 minute. The Neapolitan basil and tomato sauce spaghetti c'a pummarola ' Ncoppa should be served hot, possibly enriched with a spoonful of Viaggio grated Parmesan on top.
ENJOY!
