Neapolitan Sauce Recipe
Ingredients
1 can (28 ounces or 790 g) Italian plum tomatoes
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) dried basil, crumbled
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) pepper
3 tablespoons (45 ml) chopped fresh parsley
1/2 pound (225 g) spaghetti,cooked
1/2 cup (125 ml) freshly grated Parmesan cheese,if desired
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.
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