A Book of Mediterranean Food by A Book of Mediterranean Food (v5.0)

Author:A Book of Mediterranean Food (v5.0)
Language: eng
Format: epub
ISBN: 9780141956497
Publisher: Penguin Group UK
Published: 2009-09-01T16:00:00+00:00

NEAPOLITAN SPAGHETTI

Neapolitans often like to cat their spaghetti simply with olive oil and garlic; no sauce or cheese.

When the spaghetti is almost ready put several cloves of coarsely chopped garlic with a cupful of the best olive oil into a small pan, and as soon as it is warm pour it over the drained spaghetti in the serving dish and mix it well.

NEAPOLITAN SPAGHETTI WITH FRESH TOMATO SAUCE

This is another favourite Neapolitan way of serving spaghetti. Heat a little olive oil in a frying pan and put in a pound of very red and ripe peeled tomatoes (or the contents of a tin of Italian peeled tomatoes, which make a good substitute). Let them cook a few minutes only, until they are soft but not mushy, add a little chopped garlic, salt and pepper, and a handful of coarsely chopped fresh sweet basil or parsley. Pour the sauce over the spaghetti as soon as it is ready.

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