Napolitana Sauce

Napolitana Sauce, a classic sauce full of Italian flavor, occupies an important position in the Italian cuisine system. It is made with fresh tomatoes as the core ingredient, cleverly matched with onions, garlic, herbs, etc., and is carefully cooked.

The Origin of Napolitan Sauce

Originated from the roadside stalls in Naples, Italy in the Middle Ages, it is mainly used as an ingredient in cooking pasta. 

Ingredients You’ll Need

Tomatoes: 5 oz

Onion: 3 oz

Canned tomatoes: 7 oz

Olive oil: 1 oz

Garlic: 2 cloves

leaves : 2 pieces 

Parsley : 2 pieces 

Salt and pepper: appropriate amount

How to Make Napolitan Sauce

1. Chop tomatoes, onions, garlic, basil and parsley separately.
2. Heat olive oil and sauté onion and garlic until soft.
3. Add chopped tomatoes and canned tomatoes and sauté until boiling.
4. Simmer on low heat for 1 hour until thickened.
5. Season with salt and pepper and stir in basil and balsamic.

Recipe Tips from the Chef

• When sautéing onions and garlic, use medium heat to ensure that the ingredients are cooked evenly and their flavors are fully released. 
• The aroma of fresh basil leaves is volatile. Adding them when the sauce is almost done can preserve their fresh aroma to the greatest extent and enhance the flavor of the sauce. 

Serving Suggestions

• Napolitan sauce goes perfectly with all kinds of pasta. 
• Napolitan sauce is an essential ingredient in pizza. 
• Cooking meat and seafood in Napolitan sauce adds a unique flavor. 
• Napolitan sauce can also be used as a dip. Put it in a small dish and serve it with bread slices, grilled vegetable sticks, etc. as an appetizer, so that you can enjoy the Italian flavor anytime, anywhere. 

Storage and Make-Ahead Tips

• Refrigerate – can be kept for 3 – 5 days. When you want to use it again, just take it out and heat it up. 
• Freezing – Place in a sealed bag or airtight container, squeeze out the air and place in the freezer. It can be kept for 2 – 3 months. 

Recipe FAQs

Why is my Napolitan sauce not thick enough? 

It may be that the cooking time is not long enough. Continue to simmer over low heat to allow the water to evaporate fully and the sauce will gradually become thicker. 

How long can Napolitan sauce be kept? 

It can be kept in the refrigerator for 3 – 5 days and in the freezer for 2 – 3 months.