Chef Claire’s Linguine Napoletana
November 5, 2021
Chef Claire is an internationally acclaimed plant-based chef. With a special focus on Ayurveda, nutrition, gut-health, and healing auto-immune illnesses, she was born and raised in Cape Town. Now a citizen of the world Chef Claire runs the Claire Sharryn Roberto Consultancy, is a certified Integrative Health and Wellness Coach specializing in Ayurveda and works as a 5-star chef on 4 continents.
Napoletana is a great, simple sauce recipe for your repertoire. This versatile sauce pairs well with pasta, veggies or even over a simple baked spud! Delight your friends and family with this quick and easy to make tasty sauce that’s perfect for a light nutritious midweek meal.
1 table spoon extra virgin olive oil (plus more for serving)
1 bunch of fresh basil, chiffonade
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 kg ripe tomatoes, blanched + skinned
1 tablespoon balsamic vinegar
freshly cracked black pepper
480 g gluten-free linguine (rice pasta works well)
1. Put a pan on medium heat + add 1 tablespoon of olive oil + the onion, then cook for about 5-7 minutes, stirring occasionally, until lightly golden.
2. Add garlic + basil stalks + cook for 1 minute, then add the tomatoes + balsamic vinegar.
3. Season with a tiny pinch of pink salt + black pepper, then continue cooking for around 15 minutes, stirring occasionally.
4. Fill a large pot three-quarters of the way up with boiling water, add a pinch of pink salt + set over high heat to bring back to the boil.
5. Add the linguine + cook according to packet instructions – usually it is approximately 8 minutes to al dente (you want it to still have a bit of a bite to it).
6. Once the pasta is cooked, ladle out 1 cup of the cooking water + set aside. Drain pasta + tip it back in to the pot.
7. Immediately add the linguine into the sauce, along with a small splash of the pasta cooking water to loosen it all + add some creamy depth to the sauce (if needed).
8. Serve with more fresh basil, a drizzle of olive oil + a good crack of black pepper.