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Napoletana sauce

Napoletana sauce
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This authentic Napoletana sauce recipe offers a rich, flavorful tomato sauce rooted in traditional Italian cuisine from Naples. Using fresh San Marzano tomatoes, garlic, basil, and extra virgin olive oil, the sauce is simple, fresh, and fast to prepare. Perfect for pasta, pizza, or as a versatile dipping sauce, it suits both new cooks and seasoned foodies looking for a wholesome, vibrant Italian staple.

Ingredients

Scale

Main Ingredients

  • 800g Fresh or canned San Marzano tomatoes (about 28 oz)
  • 3 tablespoons Extra virgin olive oil
  • 3 Fresh garlic cloves, peeled and finely chopped
  • 10 Fresh basil leaves, washed and roughly torn
  • 1 teaspoon Sea salt, adjust to taste
  • Optional: 1/4 teaspoon Crushed red pepper flakes

Instructions

  1. Prep Your Ingredients: Peel and finely chop the garlic cloves, wash and roughly tear fresh basil leaves, and have your San Marzano tomatoes ready, either fresh or canned. Prepping everything in advance ensures a smooth and quick cooking process.
  2. Sauté Garlic: Heat the extra virgin olive oil in a wide pan over medium heat. Add the chopped garlic and gently sauté until fragrant and golden but not burnt. This unlocks the garlic’s sweet and mellow flavor to infuse the sauce.
  3. Add Tomatoes: Pour in the San Marzano tomatoes, crushing them with your hands or a spoon to release their juices. Stir to combine with the garlic oil, then season with sea salt and optional crushed red pepper flakes.
  4. Simmer and Reduce: Let the sauce simmer uncovered for about 15-20 minutes, stirring occasionally. The sauce will thicken and deepen in flavor, transforming simple ingredients into a luscious Napoletana sauce.
  5. Add Fresh Basil and Finish: Tear fresh basil leaves and stir them in during the last 2 minutes of cooking to preserve their aroma. Taste and adjust seasoning if needed, then remove from heat and serve.

Notes

  • Use San Marzano or other high-quality plum tomatoes for the best flavor.
  • Simmer over low to medium heat to avoid burning and bitterness.
  • Fresh basil is key to authentic flavor — do not substitute with dried herbs.
  • Control garlic cooking carefully to avoid overpowering bitterness.
  • If sauce becomes too thick, add a splash of pasta cooking water to loosen it.
  • Sauce can be refrigerated up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Napoletana sauce, Italian tomato sauce, quick tomato sauce, San Marzano sauce, pasta sauce, pizza sauce, authentic Italian sauce

Find it online: https://marygourmet.com/napoletana-sauce/