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Neapolitan Sauce


This recipe is part of the recipe for Homemade Angel Hair Pasta with Classic Tomato Sauces

Ingredients

2 tablespoons butter or margarine
1 tablespoon olive oil
1 can (28 ounces) Italian plum tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 cloves garlic
1 can (28 ounces) Italian plum tomatoes, undrained
3/4 teaspoon dried marjoram leaves, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons minced fresh parsley

Preparation

  1. Heat butter and oil in 2-quart saucepan over medium heat. Press tomatoes and juice through sieve into hot butter mixture; discard seeds. Stir in basil, salt and pepper. Bring to a boil over high heat; reduce heat to medium-low. Cook, uncovered, 30 to 40 minutes until sauce is reduced to 2 cups, stirring frequently. Stir in parsley.
  2. Pizzaiola Sauce
  3. Heat oil in 2-quart saucepan over medium heat. Cut garlic in half. Cook and stir garlic in hot oil 2 to 3 minutes until garlic is golden but not brown. Remove and discard garlic. Press tomatoes with juice through sieve into garlic-flavored oil; discard seeds. Stir in marjoram, salt and pepper. Bring to a boil over high heat; reduce heat to medium-low. Cook, uncovered, 30 to 40 minutes until sauce is reduced to 2 cups, stirring frequently. Stir in parsley.

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