Pasta Napoletana

It is all in the simplicity. And this simplicity is part of Mediterrenean Cooking Culture. We have it here as well, although strictly speaking, we are caught between cultures - the Near Eastern and the Mediterrenean. I once has a conversation about this with an Italian colleague who remarked upon how they make chicken and rice here in Turkey. Chicken, salt, butter, rice. Period. No fancy spices, no sauces, nothing.

And the same thing applies here. Read the recipe below. What could be simpler? Garlic, Basil, tomatoes, olive oil. That's it for the sauce. Mozzarella, Parmezan added - and you're done. So - would it be easy to make this so that it tastes like that? Nope. When the ingredients are simple they have to be the best. The best, ripest tomatoes. The best basil. The best garlic. The best olive oil. In other words, not the sort of stuff one gets in a supermarket. Not even one of those fancy gourmet supermarkets. Especially when we talk about supermarket tomatoes. Yikes... And even the pasta itself, probably...



INGREDIENTS
  • No5 Spaghetti 500g
  • 1 tbsp olive oil
  • 2 cloves peeled smashed garlic
  • 800g canned diced tomatoes
  • ½ bunch fresh basil
  • 150g buffalo mozzarella
  • Parmesan, to garnish
INSTRUCTIONS
  • In a pot of boiling, salted water, cook pasta as per packet directions.
  • Heat oil in a frying pan. Add garlic and fry until fragrant. Add the tomato and bring to the boil. Reduce to a simmer and cook for five to ten minutes.
  • Remove the cloves of garlic from the sauce.
  • Tear basil leaves into the sauce.
  • When the pasta is cooked, add pasta to sauce.
  • Tear buffalo mozzarella and add to the pan.
  • Turn the heat off and using tongs stir to let the cheese melt into the pasta and sauce.
  • Serve with grated parmesan and enjoy with family and friends.


Shamelessly filched from: 
Thank you San Remo! :-)

Images: Unsplash and Freepik.


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