Spirelli napolitana

  • 1 medium/ small onion (finely chopped)
  • 50ml oil
  • 425gm tin crushed tomatoes
  • 1 clove crushed garlic
  • 1 spring of fresh thyme
  • 20 fresh basil leaves
  • salt
  • ground black pepper
  • 1/2 Bay leaf
  • 1/4tsp sugar (optional)+
  • Spirelli pasta

Heat the oil in a saucepan over medium heat, add the chopped onion stir and cook (saute)until tranparent looking. Add the tomatoes and all the other ingredients. Bring the sauce to the boil, then reduce the heat to low and let simmer for 1/2 - 1 hour. *If the sauce reduces too much add a bit of water.

+ Tomatoes are sometimes a bit acid, so the sugar counteracts the acidity to give the sauce a more natural flavour.

Cook your pasta then toss the sauce though it. Serve with parmesan or reggiano cheese.

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