Napoletana sauce
Tasty napoletana sauce with optional tofu protein, cooked on stovetop. Served tossed through pasta of your choice and with vegan parmesan.
Experience the pure, unadulterated essence of Southern Italy with this traditional Napoletana Sauce (Sugo all'Arrabbiata or Pomodoro). Relying on just a handful of authentic pantry staples, this timeless tomato sauce proves that premium simple ingredients outshine over-complicated cooking every single time.
Why This Recipe Works
By infusing extra-virgin olive oil with smashed garlic cloves over gentle heat before introducing sweet crushed tomatoes, the healthy dietary lipids capture and carry fat-soluble aromatic compounds across your entire pasta bowl. Fresh basil stirred in at the very end maintains its bright herbal volatility.
Chef's Pro-Tips
- Quality tomatoes matter: For premier sweetness and minimal acidity, seek out canned Whole Peeled San Marzano tomatoes and crush them manually with your hands before simmering.
- Emulsify your pasta: Always reserve two tablespoons of starchy pasta water to toss vigorously with your cooked noodles and sauce just before plating!
Ingredients
- 1 olive oil to cover saucepan base
- 3 brown onions, finely chopped
- 4 clovesgarlic, crushed
- 1 tablespoonoregano
- 2 teaspoonsalt
- 2 teaspoonsground black pepper
- 5 gramslightly dried basil
- 700 gramstomato purée
- 1 cupwhite wine
- 500 gramsfirm tofu, cut into cubes (optional)
Instructions
- Heat oil in a large, deep saucepan over medium heat.
- Add onion. Cook, stirring, for 4 minutes or until onion has softened.
- Add garlic, oregano, salt, black pepper and basil. Cook, stirring, for 1 minute.
- Add tomato purée, wine and optionally tofu. Bring to the boil.
- Reduce heat to low. Cook uncovered for 1 hour and occasionally add water if too thick.
- Serve sauce tossed through 750g of pre-cooked pasta of your choice and with vegan parmesan.