Neapolitan pasta

Pasta recipe Neapolitan. Pasta with homemade tomato sauce, vegetables and olives in white wine. If we use short pasta (macaroni, ties, etc.) we can broil the dish in the oven before serving.

Serves: 4

• 250 g. spaghetti or other pasta (preferably whole wheat)
• 1 onion
• 4 cloves garlic
• 1 leek
• 2 large ripe tomatoes
• 1 eggplant
• 1 pepper
• 1 zucchini
• 1 handful of black olives to which we will have removed the bone
• Olive oil
• White wine
• Paprika, basil and parsley salt bay

Preparation

In a pan sauté the onion, garlic and leek, cut into thin strips until everything is golden brown.

Add the peeled and seeded tomatoes, cut into small cubes. Braise, we add the chopped parsley and a splash of white wine; we cover the pan and cook over low heat until the sauce is done.


Add the remaining vegetables and cut into bowl braise it all together. Then add paprika, basil and cover with water. When the vegetables have absorbed the water, we added black olives and salt to taste. Turn off the heat and reserve.

In a pot we boil the pasta with water, two bay leaves and a handful of salt. No need to add oil to the water, because if we wait until the water is boiling before putting the pasta and stir, will not stick.

Before serving, mix the pasta with the Neapolitan all very hot.

Comments Recipe

If we use sterner than spaghetti or noodles (i.e., short pasta), we can gratin baked before serving. Then sprinkle with breadcrumbs and flax seeds and broil in the oven a few minutes.