What better way to start than with a fool-proof spaghetti sauce. An important part of any chefs repertoire this little gem can be conjured up with only a bottle of passata, a tin of tomatoes and a few fresh herbs (or dried, if the garden isnt exactly thriving). My 'Spaghetti Napolitana' is not entirely traditional, I tend to like it best with a hint of chilli and a few vege's thrown in the mix to freshen it up a bit. The recipe goes as follows:
1 brown onion
5-6 cloves of garlic (my philosophy is that there is no such thing as too much garlic)
1 jar of passata (italian tomato puree)
1 tin of whole peeled tomatoes
A dash of Balsamic Vinegar
A pinch of sugar
A handfull of your favourite herbs- basil, oregano and parsley are my herbs of choice
A healthy glug of olive oil
Sliced vegetables- zucchini, mushrooms, eggplant, broccoli all work well
Heat a heavy based saucepan over a medium/high heat. Add in olive oil, an even layer that covers the base of the saucepan works well. Sautee the onion and garlic until transluscent. Tear herbs into the pan, letting the oil sizzle and wilt the leaves. I now add the sliced vege's and allow them to soften and absorb the fragrant oil. After a few minutes empty the jar of passata and tin of tomatoes into the pan. Stir to combine and lower the heat to a simmer. A tablespoon or two of balsamic should now be added to add depth (red wine could be substituted), and a pinch of sugar to counteract the acidity in both the vinegar and tomatoes. The sauce is best when left on low heat to cook over a few hours, the flavours develop and the sauce thickens. Serve over your favourite type of pasta, topped with parmigiano reggiano cheese. Delish!
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