brown onion- my onion was huge so I only used half, but if your onions are small you can use the whole thing. Add canned tomatoes along with juice to the onion pan. Break apart tomatoes using spatula until a chunky sauce is formed. Cook on med/high heat stirring consistantly until sauce reduces dramtically in size, about 15- 20 minutes. Note: It is important not to walk away from the pan at this stage as the sauce can burn if not consistently stirred.

Freezing- Pasta Napolitana freezes like a dream. It would be a great idea to keep a batch of this sauce in the freezer or busy nights. Freeze it in an airtight container or freezer bag.Thin and long pasta, such as Napolina Spaghetti, is more suited to cream or smooth tomato-based sauces that lightly coat the pasta, such as our creamy Spaghetti Carbonara. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. What to serve with pasta Naolitana Start with some olive oil in a heavy bottomed pan. You can use a sauce pan here or a skillet with high sides works well too because of the large surface area. Add 2 cans of Napolina Plum Tomatoes or Passata and 1 tablespoons of Napolina Double Concentrate Tomato Purée. tin of cherry tomatoes- you can use chopped tomatoes here but if you have access to the cherry I'd definitely recommend them. They bring a bit more sweetness to the pasta.

After adding the tomatoes and chilli flakes, cook for an additional five minutes. When ready to serve, transfer the pasta to a bowl and drizzle with the tomato sauce. Equipment can have a big impact on how a recipe turns out. Cast iron is my go-to for most of my cooking requirements. Many chefs use tinned tomatoes rather than fresh to create their sauces, because of the intense flavour. And for convenience they can be stored and used at any time of the year, regardless of seasonality. Top tip- Adding some salt to the onions while they saute will help to release the water and soften the onion. Explore further on the topic of sharing. Heat a frying pan on medium heat and incorporate olive oil, red onion, and garlic. Cook for a duration of five minutes until the onion becomes tender. Include tomatoes and chili flakes and continue cooking for an additional five minutes. When ready to serve, transfer the pasta into a bowl and drizzle the tomato sauce on top.Heat a large stainless steel pan or enamled dutch oven (with matching lid) over med/high heat. Add oil and onion. Sauté until lightly golden brown and soft, about 6-7 minutes. Pasta is an important foundation for many Italian dishes. Napolina’s wide range of pasta come in all shapes and sizes. We recommend pairing your pasta with the appropriate sauce for a fuller flavour. The quality of the tomatoes used makes a real difference to an Italian tomato sauce. Starting with the best quality, authentic ingredients will give a superior end result to dishes.

Dice 2 medium-sized onions and mince 2 cloves of garlic. Heat a large pan and pour in 2 tablespoons of Napolina Olive Oil. Sauté the onions and garlic until they turn soft, which should take around 10 minutes. Ensure everything is well combined and then season with salt and pepper. Incorporate 2 cans of Napolina Plum Tomatoes or Passata, along with 1 tablespoon of Napolina Double Concentrate Tomato Purée. Try Napolina Bronze Die Pasta, which has a rougher texture to hold more sauce.It is is extruded through bronze dies to create a rough, porous surface. When cooked, the rough surface of the pasta allows full absorption of added sauces. Gently saute the onions for about 3 minutes until they start to soften. Add in the minced garlic and continue to saute for another 3-5 minutes until the onions are very soft and translucent and the garlic is fragrant.