Pasta with Neapolitan sauce, mozzarella cheese and basil

Caprese Pasta with Fresh Tomato Sauce: the Italian way! This recipe is both tasty and healthful, thanks to the use of fresh tomatoes, Parmigiano Reggiano cheese, and extra virgin olive oil. Quick, uncomplicated, and ideal for a hot day.

INGREDIENTS:

250g spaghetti

6 ripe red tomatoes⁣

2 onions⁣

2 cloves of garlic

5 basil leaves

3 tablespoons of olive oil

Salt and pepper to taste⁣

100g mozzarella cheese

METHOD OF PREPARATION:

⁣To prepare the sauce, we put the pan on the fire with plenty of water, make a cross with the knife over the tomatoes and bring to a boil.

⁣In about 5 minutes they will be perfect. We put them in cold water so we can peel them more easily. They will go directly to the blender jar to form a perfect tomato sauce.

⁣In a frying pan with a little oil over low heat, we will continue with the rest of the ingredients. ⁣

We will peel and finely chop the onion, you can also grate it, so that it integrates better into the sauce. In the same way, we will peel and chop the garlic. ⁣⁣We add them to the frying pan. When they are very soft, we will add the tomatoes. It’s time to adjust the flavors with the necessary salt and pepper. The tomatoes will take about 20 minutes on low heat to create a perfect sauce.

⁣While the tomato cooks, prepare the pasta, for this type of sauces with Italian pasta they are very good, but they will be perfect with anyone.⁣

Depending on the type of pasta, it will take more or less to be ready, the average is around 7 minutes. We add plenty of water and salt and when it starts to boil we have the spaghetti.

We drain the spaghetti and add the Neapolitan sauce on top and the mozzarella cheese in pieces. We can decorate with some fresh basil leaves and plenty of grated parmesan or whatever you want.

Recipe Card

Pasta with Neapolitan sauce, mozzarella cheese and basil

Caprese Pasta with Fresh Tomato Sauce: the Italian way! This recipe is both tasty and healthful, thanks to the use of fresh tomatoes, Parmigiano Reggiano cheese, and extra virgin olive oil. Quick, uncomplicated, and ideal for a hot day.

  • 250 g spaghetti
  • 6 ripe red tomatoes⁣
  • 2 onions⁣
  • 2 cloves of garlic
  • 5 basil leaves
  • 3 tablespoons of olive oil
  • Salt and pepper to taste⁣
  • 100 g mozzarella cheese
  1. ⁣To prepare the sauce, we put the pan on the fire with plenty of water, make a cross with the knife over the tomatoes and bring to a boil.
  2. ⁣In about 5 minutes they will be perfect. We put them in cold water so we can peel them more easily. They will go directly to the blender jar to form a perfect tomato sauce.
  3. ⁣In a frying pan with a little oil over low heat, we will continue with the rest of the ingredients. ⁣
  4. We will peel and finely chop the onion, you can also grate it, so that it integrates better into the sauce. In the same way, we will peel and chop the garlic. ⁣⁣We add them to the frying pan. When they are very soft, we will add the tomatoes. It’s time to adjust the flavors with the necessary salt and pepper. The tomatoes will take about 20 minutes on low heat to create a perfect sauce.
  5. ⁣While the tomato cooks, prepare the pasta, for this type of sauces with Italian pasta they are very good, but they will be perfect with anyone.⁣
  6. Depending on the type of pasta, it will take more or less to be ready, the average is around 7 minutes. We add plenty of water and salt and when it starts to boil we have the spaghetti.
  7. We drain the spaghetti and add the Neapolitan sauce on top and the mozzarella cheese in pieces. We can decorate with some fresh basil leaves and plenty of grated parmesan or whatever you want.
dinner
American
Pasta with Neapolitan sauce, mozzarella cheese and basil

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