Italian Spaghetti Napolitana
Despite the name of this dish, it didn't originate in Naples. It's a variation of pasta al pomodoro (noodles with tomatoes), a basic Italian meal. This Napolitana spice blend adds the Mediterranean aroma of mixed herbs.
Optionally, try a variation with vegetables or meat (Spaghetti Bolognese).
Ingredients
Protein
- 1 lb ground meat [1] optional
Fresh Produce
- 1 medium onion finely chopped
- 8 oz vegetables [2] finely cut (optional)
- 1 cup basil or parsley leaves for garnish
Dairy
- 1/2 cup cheese [3] finely grated (optional)
Packaged Goods/Staples
- 1 can tomatoes [4] 17-18 oz
- 1 lb spaghetti or capellini, bucatini, or other noodles of your choice
- olive oil
- salt & pepper
Napolitana Culinary Spice Kit
- Onion, garlic, oregano, basil, marjoram, sage, chili, celery
Suggested Sides
- lettuce or cucumber salad with a mild dressing of lemon juice, olive oil, and salt & pepper
Instructions
Sauce
- In a POT, heat 2 tbsp oil over medium heat.
- Add onions and fry them until they are translucent.
- Careful of splatters, add tomatoes and Napolitana spices.
- Optionally, add ground meat and stir until it's crumbled.
- Optionally, add finely cut vegetables. Mix well.
- Cover and bring to a boil.
- Turn heat to medium-low.
- Add salt and pepper to taste.
- Cover and cook for 30-90 minutes.
Noodles
- Cook the noodles according to package instructions.
Serve
- Pour Napolitana sauce over the noodles.
- Optionally, sprinkle with cheese, and garnish with basil or parsley leaves.
- Enjoy!
Notes
[1] beef, pork, lamb, poultry, or a mix of it
[2] recommended: carrots, turnip, or parsnip; eggplant
[3] recommended: parmesan
[4] The ingredients in the can should be only tomatoes and no seasoning.