ITALIAN TOMATO SAUCES
Here are two of the most popular light tomato sauces
for pasta. They're excellent for vegetarian meals.
ITALIAN NEAPOLITAN SAUCE
YOU WILL NEED:
- 30g ( 10z ) butter
- 1 tablespoon oil
- 2 x 400g cans of tomatoes
- ½ teaspoon basil
- salt
- pepper
- 2 tablespoons chopped parsley
ITALIAN NEAPOLITAN SAUCE RECIPE:
Heat butter and oil in a pan, undrained tomatoes
which have been pushed through a sieve, with their liquid; add basil, salt, and
pepper, bring to a boil, reduce heat, and simmer uncovered for 30 to 40 minutes
or until sauce is reduced by about half. Stir in parsley.
Serves 2
ITALIAN PIZZAIOLA SAUCE
YOU WILL NEED:
- 2 x 400g cans of tomatoes
- 1 tablespoon oil
- 1 large clove of garlic
- salt,
- pepper
- ½ teaspoon marjoram
- 2 tablespoons chopped parsley
ITALIAN PIZZAIOLA SAUCE RECIPE:
Push tomatoes, with their liquid, through a sieve.
Heat oil in a pan, add peeled garlic, cook over medium heat until garlic is
golden brown; do not burn. Discard garlic. Add tomatoes, season with salt and
pepper, and add marjoram. Bring to boil, reduce heat, and simmer uncovered for
30 minutes or until sauce is reduced by about half. Stir in parsley.
Serves 2
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