KCB 9.5: Spaghetti alla Napoletana
Spaghetti alla Napoletana
The famous city of Naples in Campania, Italy, produces the majority of commercially made pasta. Here is my version of the simple but famous Napolese spaghetti. Serve with a generous sprinkle of your favourite cheese.
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 2 tablespoons (40 ml) chopped fresh basil leaves
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1.2 kg (3 pounds) ripe tomatoes, blanched, peeled, and chopped; or
three 400 g (14-ounce) tins Italian peeled tomatoes, chopped (save liquid)
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 400 g (14 ounces) spaghetti cheese for serving
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1.2 kg (3 pounds) ripe tomatoes, blanched, peeled, and chopped; or
three 400 g (14-ounce) tins Italian peeled tomatoes, chopped (save liquid)
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 400 g (14 ounces) spaghetti cheese for serving
• Heat the olive oil in a heavy pan over moderate heat until hot but not smoking. Saute the asafoetida in the hot oil. Add the tomatoes, basil, salt, and pepper and cook gently for 30 minutes. Meanwhile, cook the spaghetti in plenty of boiling salted water until cooked but still a little firm (al dense). Drain thoroughly and pile into a warmed serving dish. Pour the sauce over the top, sprinkle with cheese and serve immediately.
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