Neapolitan Sauce Recipe
Ingredients
| Italian tomatoes | 1 Can (10oz) | |
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Dried basil | 1 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 3 Tablespoon, chopped | |
| Spaghetti | 1/2 pound, cooked | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated |
Directions
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Heat butter and oil in 2-quart (2 L) noncorrosive sauce pan over medium heat.
Stir in sieved tomatoes, basil, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.
Heat butter and oil in 2-quart (2 L) noncorrosive sauce pan over medium heat.
Stir in sieved tomatoes, basil, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.
Chef
