Sometimes, less is more.
When the current food trends seem just a tad too pretentious, it´s nice to go back to the basics. This classic tomato based sauce is so simple, yet so good, and can be varied indefinitely. Make your own version and change it depending on your mood; spicy, extra garlic, with Parmesan, with pecorino, with basil, with thyme... the combinations are many and all are good. I made mine a bit more basic and added my standard feta cheese and some quick pan roasted cherry tomatoes.
The What:
2 cans of crushed tomatoes, I recommend Mutti if you don't want to make it all yourself from scratch, tastes a lot better than many other brands!
2-3 cloves of garlic, finely chopped
Piri piri chili, to taste
1 cube of vegetable stock
½ cup of water
feta cheese
fresh basil
cherry tomatoes still on the vine
olive oil
a pinch of sugar, if you want
salt, pepper
The How:
Carefully roast the cherry tomatoes in olive oil on low heat in a pan, until softened. Put to the side.
Gently fry the garlic and chili in olive oil in a pan, be careful not to burn the garlic.
Add the crushed tomatoes, vegetable stock and the ½ cup of water and bring to the boil. Add salt and pepper to taste as well as a pinch of sugar if you want. Let simmer until the tagliatelle is ready.
Boil the pasta in salted water until al dente.
Add the tagliatelle to the Napoletana sauce and make sure the sauce covers all of the pasta.
Add basil to taste, arrange on a plate, crumble the feta over the pasta and top with the pan roasted cherry tomatoes.
Serve while hot!
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