Pasta Napolitana a la Masino Olivenöl

Pasta Napolitana a la Masino Olivenöl

Pasta Napolitana FOR 4-6 people Preparation time: 30 MIN.
2 tbsp olive oil for frying, here we recommend the olive oil oleum from Brist 1 onion, finely chopped 1 carrot, finely chopped 1 stick of celery 500 g ripe tomatoes, diced 1 bunch of parsley 2 tbsp sugar 500 g  pasta monograno 500 g minced beef - for those who simply cannot without can ;-)

Preparation of the pasta Napolitana a la Masino olive oil

1. Chopping the ingredients for the Pasta Napolitana

Tomatoes, celery, carrots, onions and parsley are cut into small pieces and finely chopped. The celery gives the dish a wonderfully fresh note and the carrots are wonderfully suitable for a good consistency of the sauce.

2. Steaming

Heat the olive oil in a cast iron pan and then simmer the onion, carrots and celery over low heat for about 10 minutes, stirring repeatedly.

3. Simmer

Now tomatoes, parsley, sugar and 120 ml of water are added. Bring to the boil and then simmer covered for 45 minutes at low heat. It's best to stir the sauce well again and again. Season to taste with salt and black pepper from the mill. We prefer to use our Peugeot grinder here ;-) For those who simply cannot eat pasta without meat, the minced meat is also fried in this step.

4. Cook pasta

While the sauce is simmering, you can  bring the  monogranated pasta to the boil. Make sure that the pasta is removed in good time before the end of the cooking time. Now the pasta and the sauce are brought together. To do this, turn off the stove and mix the sauce with the pasta. Let rest in a saucepan for 2 to 5 minutes so that the pasta can absorb the sauce well.

5. Seasoning and serving of the Pasta Napolitana

Preheated plates are ideal so that the pasta does not cool down too quickly. Arrange the pasta with a little sauce on the plate, drizzle a few drops of olive oil over the pasta and rub the parmesan on top. Et voila and the Neapolitan classic, Pasta Napolitana is served. We wish you good appetite!
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