| | Napoletana sauce
Napoletana sauce
Napoletana sauce 4.3-5 9
  • Calories: 1825 kj
  • Fat: 7g
  • Carbohydrates: 77g

How to Make:

  1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add tomato, 1/2 cup cold water and sugar.
  3. Bring to the boil. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce has slightly thickened. Add oregano and basil. Season with salt and pepper.
  4. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Serve sauce tossed through pasta.
Time for preparing:
45 min.


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh basil leaves
  • 375g penne rigate