Back to Busy: Cooking with Chef Natalina

Simple and delicious, one amazing sauce used two ways. 

Serves:10 Generously 
Ingredients:  
NEAPOLITAN
 1⁄4 Cup

Olearia San Giorgio extra virgin olive oil

1 Can

Mutti passata tomatoes

1 Clove 

Garlic

—OR—

CLASSIC
 1 Can
Martelli San Marzano dell’agro Sarnese-Nocerino tomato 28 fl. Oz., crushed by hand
1 Shallot
Finely chopped 
1⁄2
Med size onion finely chopped 
1 Handful 
Fresh basil, chopped or torn 
To taste

Salt & pepper    

FINISHING INGREDIENTS:
Fresh buffalo mozzarella, Emma hand-cut Parmigiano Reggiano D.O.P Olearea San Giorgio extra virgin olive oil, Sarafino hot pepper spread

Method: 

NEAPOLITAN / CLASSIC SAUCE

Heat oil in a medium saucepot.
Add onions & garlic (for Neapolitan)
 or onions & shallots (for Classic). Sweat until fragrant and translucent, stirring occasionally. Add Mutti Passata Tomatoes (for Neapolitan) or Martelli Tomatoes (for Classic) stir and bring
to a boil. Once boiling, reduce the temperature to a simmer. Place the lid on the pot with a small vent left open. Reduce the sauce until desired consistency is reached, stirring occasionally. Add salt/pepper to taste and torn basil. Toss with your favorite pasta or gnocchi and cubes of the fresh mozzarella (for Neapolitan) or basil torn into shreds. Finish with extra virgin olive oil, grated Parmigiano cheese, and hot spread if desired. Fresh basil to garnish.