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.

Linguine Napoletana

8 servings

INGREDIENTS

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

pink salt

freshly cracked black pepper

480 g gluten-free linguine (rice pasta works well)

METHOD

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.