Chef’s Choice: Pasta Napolitana 

This pasta dish is as simple and as as delicious as it gets. Flavored with just tomato, basil and garlic, it’s more than easy to make and filled with only the best – fresh ingredients. Top with a little Parmesan, and you have a classic meal that tastes incredible and is everybody’s favorite!

Pasta Napolitana 

Yield: 1 generous portion


180 grams (6.3 oz) of dry pasta

2-3 tomatoes, cored and diced

6 medium sized basil leaves, shredded, and extra for garnish

1 small clove of garlic, minced

1-2 tbs of olive oil

3-4 spoonfuls of chicken or vegetable stock

Salt and pepper to taste


In water with about a tablespoon of salt, cook the pasta until it is just less than al dente. Drain and set aside.

In a large saucepan over medium heat, sautée the garlic with about half the basil and the olive oil, until the garlic begins to brown. Add the tomatoes and toss to combine. Allow to cook for about 5 minutes, or until the flavors have blended well. While cooking, the sauce will reduce; when this happens, stir in the stock. Use only as much as you need to achieve the right consistency for the sauce. Finally, mix in the rest of the basil and add the salt and pepper to taste.

Next, add the pasta to the sauce and toss until the pasta is completely coated and cooked al dente. Using kitchen tongs, transfer to the plate. Drizzle with a little olive oil and serve topped with fresh Parmesan, if desired.

Tip: This recipe is also fantastic with either bocconcini (cut into medium sized chunks and toss in only at the end with the pasta), or if you like your pasta spicy, a few chilli flakes! 

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