Napolitana Summer Pasta
By admin
In
Napolitana Summer Pasta2017-03-292017-03-29/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farmhttps://crossroadscommunityfarm.com/wp-content/uploads/2017/03/recipe_image_new.jpg200px200px
Ingredients
2 T olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 pound tomatoes, very ripe
2 T fresh parsley, chopped
2 t sugar
1 lb. pasta (I like penne)
Directions
1Heat the oil in a heavy-based pan. Add the onion, carrot and celery, cover and cook for 10 minutes over low heat, stirring occasionally.
2 Add the tomato, parsley, sugar, and 1/2 C water. Bring to the boil, reduce heat to low, cover and simmer for 45 minutes, stirring occasionally. Season. If necessary, add up to 3/4 C water.
3 About 15 minutes before serving, cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain and return to the pan. Pour the sauce over the pasta and gently toss.