Napoletana sauce, also known as Neapolitan sauce, has deep roots in Italian cuisine, particularly in the southern city of Naples. This sauce, which dates back to the 16th century, is a vital element in many traditional Italian dishes. The simplicity and richness of its flavours have ensured its place as a staple in Italian kitchens around the world.
The History and Significance of Napoletana Sauce
Tomatoes, which were brought to Europe from the Americas in the 16th century, were initially met with suspicion. They were believed to be poisonous and were mainly grown as ornamental plants. However, in Naples, the tomato gradually gained acceptance as a food source. The poorer citizens of Naples, in particular, began incorporating tomatoes into their diets, and thus, the humble tomato-based Napoletana sauce was born.
Napoletana sauce is traditionally made from tomatoes, olive oil, garlic, onions, and herbs such as basil, oregano, or parsley. This combination is simmered over low heat for an extended period, allowing the flavours to meld and develop into a rich, savoury sauce. As tomatoes and Napoletana sauce grew in popularity throughout Italy, they significantly influenced the country's culinary landscape. Tomato-based sauces became a cornerstone of Italian cuisine, leading to the creation of iconic dishes like spaghetti Napoli and penne all’arrabbiata.
Italian immigrants brought their culinary traditions, including Napoletana sauce, to various parts of the world. Consequently, the sauce's popularity spread globally, becoming a staple in Italian-American cuisine as well. Over time, different regions and families have created their own variations of Napoletana sauce, incorporating local ingredients and personal touches. Some recipes might include additional elements like capers, olives, or red pepper flakes to add complexity and depth to the sauce.
Today, Napoletana sauce remains a beloved and essential component of Italian cooking. Its simple yet delicious blend of ingredients continues to delight taste buds around the world, making it one of the most cherished and iconic Italian sauces.
Homemade Napoletana Sauce Recipe
Bursting with the richness of ripe tomatoes, fragrant garlic, and aromatic herbs, this sauce is a staple in Italian cuisine. The key to its success lies in its simplicity, as it gently simmers on the stove, allowing the ingredients to meld into a delightful, savoury blend. Versatile and delicious, this Napoletana sauce pairs perfectly with your favourite pasta, in this case, penne pasta, bringing a taste of Naples straight to your table.
Ingredients:
650 g Passata
3 cloves of Garlic, sliced
1 small Onion, chopped
Fresh Basil Leaves
Olive Oil
Salt and Pepper
Cooking Instructions:
Sauté Garlic: Start by heating a splash of olive oil in a small pot. Add the sliced garlic and cook gently until it begins to turn golden.
Add Onion: Add the chopped onion and a pinch of salt, cooking until the onions become translucent.
Incorporate Passata: Pour in the passata, adding a splash of water to the mixture.
Season: Add whole basil leaves and season with salt and pepper to taste.
Simmer: Bring the sauce to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally to prevent sticking. If the sauce thickens too much, add more water.
Store: Serve immediately or store in an airtight container in the refrigerator for up to 10 days. You can also freeze it for future use.
Penne with Napoletana Sauce Recipe
Ingredients (Serves 4):
400 g Penne Pasta (preferably Bronze Die)
Extra Virgin Olive Oil infused with Oregano
2 cups Napoletana Pasta Sauce
2 large Onions, chopped
1 clove of Garlic, crushed
Salt and Pepper
Grated Cheese (Parmesan or Pecorino)
Fresh Herbs (optional, for garnish)
Cooking Method:
Cook Onions and Garlic: Heat 1 tablespoon of olive oil in a large frying pan. Add the onions and cook on a low heat until softened. Add the crushed garlic and cook for a few more minutes until aromatic.
Add Sauce: Stir in the Napoletana sauce, mixing well with the onions and garlic.
Cook Pasta: Meanwhile, bring a pan of salted water to a rolling boil. Add the penne and cook for 10-12 minutes until al dente. Drain the pasta, reserving a small cup of the cooking water.
Combine: Add the drained pasta to the sauce, using tongs to mix thoroughly. Adjust the sauce consistency with the reserved pasta water if necessary.
Serve: Plate the pasta and top with grated cheese, a drizzle of olive oil, and fresh herbs if desired.
Additional Tips and Variations:
Infused Oil: Utilising oregano-infused olive oil not only simplifies the recipe but also adds extra depth of flavour.
Leftovers: Reheat any leftovers in an oiled frying pan, adding pieces of ham and chunks of mozzarella, then finish under the grill for a delicious twist.
Economical Tips: Incorporate frozen vegetables into the sauce to make the dish more nutritious and budget-friendly.
Protein Additions: Enhance the dish with small amounts of high-quality meat like chorizo, or use vegetarian alternatives for added protein and flavour.
Fried Pasta: Transform leftover penne into a crispy fried pasta dish by reheating with cheese or salami, frying until the edges are crunchy.
Additional Recipes and Serving Suggestions
Shortcut Recipe:
Using oregano-infused olive oil simplifies the process and reduces the need for additional ingredients. This oil is versatile and can be used in many other recipes, such as drizzling over soups, dips, or dressings.
Leftover Tips:
Leftover penne with Napoletana sauce can be reheated in an oiled frying pan. Add pieces of ham and mozzarella chunks, then grill for a few minutes to create a comforting and delicious pasta pizza.
Savvy Shopper:
Using frozen vegetables is a great money-saving hack. They are cheaper, last longer, and can be added to the sauce to enhance its nutritional value. Simply add a few handfuls of mixed frozen vegetables to the sauce.
Protein Enhancements:
To add meat to your dish, opt for smaller quantities but higher quality. A small amount of chopped or crumbled chorizo can give this recipe a new level of meaty flavour while adding protein. For a vegetarian option, meat-free chorizo or other vegetarian sausages available in most supermarkets can be used.
Bonus Recipe:
Leftover penne with Napoletana sauce is perfect for fried pasta. The next day, reheat the pasta, add some cheese or salami, and fry until you have crunchy edges for a delightful dish.
Summing Up Napoletana Sauce
Whether you choose to make Napoletana sauce from scratch using fresh ingredients or opt for an authentic jarred option, the essence of Italy's culinary heritage will undoubtedly grace your plate. For those who love to immerse themselves in the art of cooking, crafting the sauce from scratch offers a truly rewarding experience, capturing the genuine essence of Naples' traditional flavours.
The heart of Napoletana sauce lies in its simplicity and time-honoured ingredients, delivering a rich and comforting taste that has delighted generations. Whether shared with loved ones or savoured in solitude, this beloved sauce elevates any pasta dish to a new level of culinary excellence. Enjoy the timeless flavours of Naples in your home and create lasting memories with each delicious bite.