Italian Pasta Recipes - Spaghetti in Neapolitan Sauce (Spaghetti in Salsa Napoletana) Recipe

Ingredients                     

• 2 garlic cloves, crushed

• 5 ml/1 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh thyme

• 1 bay leaf

• 15 ml/1 tbsp oil

• 90 ml/6 tbsp red wine

• 3 tomatoes, skinned and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 3 large green (bell) peppers, finely chopped

• 1 large onion, sliced

• 225 g/8 oz button mushrooms, quartered

• 10 ml/2 tsp corn flour (cornstarch), dissolved in 15 ml/1 tbsp water

• Salt and freshly ground black pepper

• 350 g/12 oz spaghetti

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Place the garlic, basil, thyme, bay leaf and oil in a saucepan and cook for 1 minute. Stir in the wine and tomatoes.

2. Bring to the boil and add the tomato puree. Reduce the heat and simmer gently for 30 minutes, stirring occasionally.

3. Melt half the butter and fry (sauté) the green peppers and onion. Cook for 10 minutes, stirring.

4. Add the mushrooms and cook for a further 5 minutes. Stir in the tomato mixture and the blended corn flour.

5. Season to taste and cook, stirring, for 3 minutes. Discard the bay leaf.

6. Meanwhile, bring a pan of salted water to the boil and add the spaghetti. Cook for 8-10 minutes until tender but still firm.

7. Drain and toss in the remaining butter. Pour the sauce over the spaghetti. Garnish with the parsley and serve immediately.