Pasta Napoletana

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Ingredients

Pasta

8 oz linguine ((or spaghetti))

Napoletana Sauce

• 2 tablespoon olive oil ()

• 1 cup onion (finely chopped)

• 1 tablespoon garlic (finely minced)

• 14 oz cherry tomatoes (canned (or whole tomatoes))

• 1/2 teaspoon table salt (-more or less to taste)

• 1/8 teaspoon black pepper (-more or less to taste)

• 1 tablespoon basil (finely chopped)

• 1 tablespoon Italian parsley (finely chopped)

• 3/4 cup pasta water ((you probably won't need it all))

• 2 tablespoon Romano cheese (grated (or parmesan cheese) for serving)

• 1 teaspoon Italian parsley (for garnish)

Instructions

Pasta

1. Bring a large pot of salted water to a rolling boil. Add the pasta to the pot and cook per the instructions on the package for Aldente pasta.

2. Save 3/4 cup of the pasta water when you drain it. This is a crucial ingredient in the sauce. The starch from the pasta helps with the taste and texture of the sauce.

Napoletana Sauce

1. Add the olive oil to a large skillet and place it over medium heat. When the oil gets hot add the diced onion to the pan. Let the onion cook until soft and translucent (4-5 minutes). Stir the mixture as it cooks so the onion does not burn.

2. Add the garlic to the pan and cook for 1 minute.

3. Add the cherry tomatoes, salt, and black pepper to the pan. Bring the mixture to a boil then reduce the heat to simmer. *Break up the tomatoes with the bowl of a large spoon.

4. Let the sauce cook for about 5-7 minutes until it's slightly reduced, then add 2-3 tablespoons of the pasta water to the pan. Stir to mix the water into the sauce and continue to simmer for another 8-10 minutes, adding more pasta water as needed.

5. Taste the sauce and reseason with salt and pepper as needed. Then add the chopped basil and chopped parsley to the sauce, stirring until well combined.

6. Add the drained pasta to the pan and toss until well combined. Add a little more of the reserved pasta water if needed.

7. Serve the pasta Napoletana with grated Romano or Parmesan cheese and garnish with a sprinkle of chopped Italian parsley.You can also add a drizzle of your best olive oil and a sprinkle of red pepper flakes if you'd like to add a little heat.