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Please Fave the Original Submission here.

...Seems like we're on a roll with the pasta stuffs, so how about something from :B

Open For Critique / Constructive Criticism

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Spaghetti alla napoletana

Heya folks, cooking-bearkitty  ghostbear2k here and today I have one of the Italian classics again. Spaghetti alla napoletana. So… Spaghetti with homemade tomato sauce.
Boring, right? No it isn’t. ^.^
Why do I go through the hassle of cooking it on my own, instead of just opening a ready-to-serve dish? Because it tastes better ^_^ And this fresh and light dish is so simple to make, it just requires a few ingredients and a bit of time.

Ingredients:

- Spaghetti
- 1/2 onion or 1-2 spring onions
- 2 big cloves of garlic
- olive oil
- Canned tomatoes
(if you have access to fully ripened and aromatic tomatoes, go for it. Most of the storebought tomatoes here in Germany don’t have ripe in the sun but are greenhouse stuff, so they are less aromatic. Canned tomatoes however are often from Italy, are fully ripe and taste better. Just in case you wonder why I’m taking canned ones)
- 5-6 cherry tomatoes
- 1 - 2 teaspoons tomato paste
- Sugar, salt, pepper, optional a bit of chili
- vegetable stock or noodle water (just keep a bit of the stuff while cooking the noodles)
- Parmigiano
- (optional: fresh Italian herbs. They are not part of the original Italien recipe, but they can’t hurt. But it’s okay to leave them out ^.^)

Pour olive oil into a big pot or pan. Peel the garlic gloves, crush them a bit with the side of you kitchen knife, then insert them (optional: and the twigs of herbs) into the oil and carefully heat it up. The should not fry, but only release their aroma into the oil.
When you are done, take them (and the herbs) out again.
Chop the onions very finely and carefully sweat them in the aromatic oil until glassy. Carefully roast some tomato paste as well. Chop the tomatoes (both fresh and canned) into small pieces and pour them into the pot, the tomato juice from the can and everything.
Let everything cook on low to medium heat until the sauce thickens. Pour in some vegetable stock or water (later noodle water), let it cook until it gets thick again. Rinse, repeat as long as you like.
Now strain everything through a chinois or a food mill. Pour back into the pot and season to taste with sugar, salt, freshly ground pepper and optional a bit of chili. It’s not a rich, savory taste like other Italian dishes, but rather a fresh, light taste that ideal for spring.
Begin to cook your noodles. Let the sauce continue to simmer. Pour in some of the noodle water to adjust the texture of the sauce.
Take out the noodles, don’t rinse them, just put them into the sauce and mix well.

Serve with freshly shaved Parmigiano and a bit of fresh basil.
Enjoy ^_^

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being