#101pastas 013: Classic Napoletana sauce [v]

Very kindly submitted by Chef Simon Conroy on Twitter, the Napoletana, also known as the Napoli or (in the US) marinara sauce, is perhaps unsurprisingly, thought to have originated from Naples, and most likely a very long time ago.

Simon is a proponent of the oven roasted method as he feels it creates a superior sauce. We’re very much with you on that one, Simon.

Fresh basil 8-10 leaves
Chopped tomatoes 2 tins
Salt and pepper lots
Garlic cloves 5-6 peeled
Olive oil a splash

Place the ingredients in an ovenproof dish, in the order listed above, laying the peeled garlic on top and drizzling with a bit of oil.

Roast in a hot oven until the garlic is brown. Blend.

Serve with a pasta of your choice or use to top pizza.