Napoletana sauce, also known as Neapolitan sauce, is a traditional tomato sauce from Italy that comes from Naples. This sauce, which is praised for its depth of flavor and simplicity, provides the basis for a number of popular Italian meals, such as pizza and pasta.
The combination of premium, freshly-picked ingredients to produce a vivid, flavorful sauce is what makes Napoletana sauce so beautiful.
Ingredients for Napoletana Sauce
To create an authentic Napoletana sauce, it’s essential to use high-quality ingredients. Here is what you’ll need:
Tomatoes
Olive Oil
Garlic
Onion
Basil
Salt
Pepper
Napoletana Sauce
It’s crucial to correctly prepare your ingredients before starting to cook. First, give your tomatoes a good cleaning. To make peeling easier, you can choose to blanch entire tomatoes for a short while in boiling water. For a more rustic feel, once peeled, crush them by hand or slice them into little pieces.
Next, mince your garlic and onion. Before chopping or tearing fresh herbs coarsely to release their essential oils, they should first be cleaned and dried.
Cooking the Sauce
Heat a big saucepan over medium heat with a generous amount of extra virgin olive oil to start creating your Napoletana sauce. Add the finely chopped onion to the heated, but not burning, oil. It should take about 5 minutes to sauté the onion until it is transparent and tender.
Add the minced garlic to the pan after that. Take care not to let it burn; sauté until aromatic, about one minute. A welcoming aroma hinting at the deliciousness to come will fill your kitchen.
When the garlic is done, add the tomatoes that you have prepped. When adding canned San Marzano tomatoes to the pan, make sure to roughly crush them by hand. Gently stir everything together and place over low heat to boil.
Flavor-Simmering
Simmering Napoletana sauce slowly is essential to the development of a rich flavor. This method helps to increase the flavors of each component while combining them all together. Simmer the sauce, uncovered, stirring periodically, for approximately 30 to 1 hour. You’ll notice that it thickens and gains more flavor concentration as it cooks down.
In the interim, add sea salt and freshly ground black pepper to taste in your sauce. Taste and adjust the seasonings, keeping in mind that you can always add more salt at a later time if needed.
Including New Herbs
When cooking is almost finished, stir in a few fresh basil leaves to your sauce. This will give it a lovely flavor and scent of herbs. Before adding the leaves, you can either roughly cut them or tear them by hand. Take the basil off the burner after a few minutes of letting it wilt in the sauce’s heat.
Add other herbs at this point, like parsley or oregano, if you want to add even more taste, but keep in mind that in Italian cooking, less is usually more.
Last Touches
When you think the consistency and flavor profile of your Napoletana sauce are just right, stop and give it one last taste. If needed, adjust the seasonings with a little more salt or another sprinkle of pepper.
You can use an immersion blender to puree your sauce if you want it smoother, or you can carefully transfer it to a regular blender (use caution when working with hot liquids). Still, a lot of purists value the rustic appeal of a thick sauce.
Consider adding some freshly grated Parmesan cheese as a garnish or drizzling some premium extra virgin olive oil over your finished dish for an extra richness.
See also: Chocolate Log
Serving Suggestions
Napoletana sauce is incredibly versatile and can be used in numerous dishes:
Pasta Recipes
For a traditional spaghetti al pomodoro, toss it with al dente spaghetti; alternatively, put it over penne to make penne alla arrabbiata, or spicy penne. It can also serve as the foundation for baked pasta recipes like baked ziti or lasagna.
Pizza
For a true Margherita pizza experience, use this sauce as the basis and top with fresh mozzarella cheese and basil leaves. The vibrant tastes of the sauce complement the crispy crust and oozy cheese well.
Meat-Based Recipes
Additionally, pasta sauce is a great way to pair with meat meals like eggplant or chicken parmesan. Just arrange cooked breaded chicken or eggplant pieces in a layer with cheese and Napoletana sauce, then bake until bubbling.
Dip Sauce At events or get-togethers, serve warmed Napoletana sauce as a dip for breadsticks or mozzarella sticks.
Storage Advice
Even though it’s difficult to avoid eating it all, you can keep any leftover Napoletana sauce in the refrigerator for up to five days by storing it in an airtight container. It freezes really well too; just transfer it into freezer-safe bags or containers and keep it frozen for up to three months.
Just thaw the sauce in the fridge overnight before using it, or reheat it straight from the freezer over low heat until it’s thoroughly warmed through.
Changes to the Napoletana Sauce
Though the classic Napoletana sauce is excellent on its own, you should try these numerous variations:
Napoletana Sauce, Spicy
If you’re feeling spicy, you can add some red pepper flakes or chopped jalapeños when you saute the onions and garlic.
Sauce Infused with Veggies
Finely chop some veggies, such as zucchini or bell peppers, and add them to your sauté at the start for more nutrition and flavor variety.
Meat-Based Sauce
Try frying your ground meat or sausage before adding your onions and garlic for a heartier rendition. This will provide a hearty tomato sauce with a beef basis that is ideal for pasta recipes.
In summary
Not only is making a real Napoletana sauce satisfying, but it also enables you to engage with time-honored Italian culinary customs. This recipe will quickly become a kitchen mainstay because to its straightforward preparation process and basic yet tasty ingredients.
With its vivid flavors and fragrances, this handmade Napoletana sauce elevates any dish, whether it’s served over pasta or used as a basis for pizza night.
