PASTA RECIPES

SPAGHETTI NAPOLETANA

Serves 4
Naples is a famous city in Italy. Napolese spaghetti, pronounced as "spaghetti napolian", which is spaghetti in tomato sauce. Serve with a generous amount of any favorite cheese.
4 cups boiled spaghetti

TOMATO SAUCE

500 gm ripe tomatoes – (blanched), peeled and chopped, 4 tbsp tomato puree, 1 onion – sliced; ¾ cup water, 3 tbsp butter, 1 tbsp maida (plain flour), 4 flakes garlic – crushed, 1 tej patta, several parsley or coriander stalks, 11/4 tsp salt, or to taste, ½ tsp pepper, 1 tsp sugar, or to taste 50-100 gm cheese for sprinkling on top

1. Heat 2-tbsp butter in a heavy pan over moderate heat. Sauté the onion slices without browning , so keep the heat low.
2. Add the garlic and maida. Stir for a few seconds on low heat.
3. Add tej patta and parsley or coriander stalks.
4. Add water, stirring continuously. Boil.
5. Add the tomatoes, tomato puree & cook gently for 15-20 minutes. Add salt, pepper and sugar.
6. Remove the bay leaf and green stalks. Rub the sauce through a strainer.
7. Boil the smooth sauce for about 5-7 minutes, until really thick, stirring occasionally and more frequently towards the end. The sauce should be rich red color. Keep aside.
8. Add 1 tbsp butter to finish.
9. Cook the spaghetti in plenty of boiling salted water until cooked but still a little firm. Drain thoroughly. Toss the spaghetti in 1 tbsp butter with a sprinkling of salt.
10. To serve, reheat sauce and toss the spaghetti to coat it thoroughly. It is important that the sauce should coat the spaghetti without too much falling on it. Serve sprinkled generously with grated cheese.

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