Spaghetti 'alla Napoletana'

Method

1. Remove the stems from the tomatoes and make a cross cut on the underside.
2. Immerse them for a few seconds in boiling water, then chill in water and ice.
3. Peel the tomatoes and remove the seeds. Set aside.
4. Peel and finely slice the onion and gently brown it in a frying pan with extra virgin olive oil.
5. Add the tomatoes and season with a pinch of salt, black pepper and sugar if desired.
6. Cook gently for 15 minutes, then take off the heat, add the basil leaves and set aside.
7. Boil the Spaghetti in plenty of boiling salted water.
8. Drain the pasta al dente and toss it in the pan with the tomato sauce.
9. Add a little of the cooking water, sprinkle with grated Parmigiano Reggiano and serve.

Chef's tip

If you like it spicy, you can add some hot chili flakes to the 'soffritto', together with the onion. This recipe can be easily turned vegan by simply omitting the Parmigiano Reggiano.

Serving suggestion

This pasta dish goes well with vegetable side-dishes, salads, as well as meat-based main courses, cold cuts or cheese platters.

Wine selection

Chianti classico, Barbera, Merlot, Sangiovese or Cabernet Sauvignon.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

Pasta 'alla Napoletana' (be it Spaghetti, Linguine, or any other pasta variety you like) is an incredibly flavourful, quick and easy dish of Italian culinary tradition. All you need are a few simple ingredients - such as pasta (of course), fresh, ripe tomatoes, onion, extra virgin olive oil, basil, pepper and, if you like, Parmesan cheese - and a bit of patience to peel the pomodori.. and the magic is created! You can then enrich this recipe by adding some savoury olives, capers, oregano, grated Pecorino cheese or other ingredients of your choice.