Napoli tomato sauce
makes
4L
Once you make this tomato pasta sauce from chef, Andreas Papadakis, you'll never buy store-bought again. In this easy recipe, the chef of Melbourne pasta bar, Tipo 00, proves how a good Italian tomato base can set the make all the difference to your cooking. Save this one and keep it safe. You'll be using it a lot.
This is an edited extract from Tipo 00: The Pasta Cookbook by Andreas Papadakis, published by Murdoch Books, AUD$49.99, available July 30, 2024.
Ingredients (5)
- 1/3 cup (80ml) extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 3 x 400g cans peeled tomatoes, ideally San Marzano
- Basil leaves from 2-3 sprigs
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the oil in a large saucepan over medium-low heat, then add the onion and garlic and cook until soft and translucent, around 6-8 minutes. Add the tomatoes and stir well, then bring to a slow simmer. Turn the heat down to low and cook for 1 hour, stirring occasionally to make sure the sauce doesn’t catch on the bottom.
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2.Taste and season with salt flakes, then take off the heat and let the sauce rest for 15 minutes before you add the basil. We normally pass this sauce through a vegetable mill (mouli) while it’s still hot. If you don’t have one, you can just use a whisk to crush the tomatoes – but don’t be tempted to blitz the sauce with a blender, or you’ll lose its pleasingly rustic texture.
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