Napolitana Summer Pasta

Posted March 29, 2017

CategoryCarrot, Celery, Main Dishes, Parsley, Recipe, Tomato

Napolitana Summer Pasta

Yields1 Serving

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)

Heat the oil in a heavy-based pan. Add the onion, carrot and celery, cover and cook for 10 minutes over low heat, stirring occasionally.

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.

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.

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

Heat the oil in a heavy-based pan. Add the onion, carrot and celery, cover and cook for 10 minutes over low heat, stirring occasionally.

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.

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.

Notes

Napolitana Summer Pasta

Ingredients Directions