Spaghetti Napolitaine
This traditional Spaghetti Napolitaine recipe combines buttered pasta, tomato sauce, and grated Gruyère or Parmesan for a comforting and easy meal.
Nutrition Facts
Per Serving: Calories: 500 kcal, Fat: 18 g, Sodium: 920 mg, Carbohydrate: 72 g, Protein: 16 g
Descriptions
Spaghetti Napolitaine is a simple yet delicious pasta dish made with buttered spaghetti, a rich and flavorful tomato sauce, and finished with freshly grated Gruyère or Parmesan cheese.
The buttery pasta and the tangy tomato sauce pair perfectly to create a comforting meal. It’s a versatile dish, ideal for both quick family dinners and more formal occasions.
Directions
1- Prepare the workspace (5 minutes):
Set up all ingredients, cooking tools, and serving dishes.
2- Prepare the vegetables (5 minutes):
- Peel and wash the carrots, onions, shallots, and garlic.
- Wash the parsley and remove the stems.
- Wash and core the tomatoes.
3- Start cooking the tomato sauce (25 minutes):
- Cut the pork belly into lardons and blanch them in cold water, then drain.
- Dice the carrots and onions into small cubes (brunoise).
- Make a bouquet garni and crush the garlic.
- In a pan, melt the butter and cook the lardons until they start to brown lightly.
- Add the diced vegetables and cook gently until they soften slightly without coloring.
- Sprinkle the mixture with flour (singer) and cook until it turns a light golden color.
- Add tomato paste and cook for another few minutes.
- Pour in the boiling water or white stock, stirring constantly.
- Add the diced tomatoes, bouquet garni, and crushed garlic.
- Season with salt, pepper, and a pinch of sugar.
- Simmer, covered, for 1 hour in an oven preheated to 350°F (180°C). Once done, strain the sauce through a fine sieve and set aside, keeping it warm.
4- Prepare the tomato fondue (15 minutes):
- In a pan, melt the butter and sweat the shallots until softened.
- Add the tomatoes and cook until they break down, forming a sauce. Set aside.
5- Prepare the cheese (5 minutes):
Grate the Gruyère or Parmesan and place it in a serving dish.
6- Cook the spaghetti (8-10 minutes):
- Bring a large pot of salted water to a boil (use 1 quart of water per 3.5 oz of pasta).
- Cook the spaghetti until it reaches al dente texture, checking frequently.
- Drain the spaghetti and rinse lightly with hot water.
- Toss the pasta with butter and season with salt.
7- Serve (4 minutes):
- Plate the buttered spaghetti in a warmed serving dish.
- Serve the tomato sauce, tomato fondue, and grated Gruyère or Parmesan on the side for guests to add as they wish.
Note's
- Cook the spaghetti ahead: If preparing in advance, cook the spaghetti al dente, cool quickly under cold water, and reheat by plunging into boiling water for a few seconds.
- Cheese options: You can substitute Gruyère with Parmesan or Pecorino Romano for a different flavor.
- Tomato sauce consistency: Straining the sauce through a sieve ensures a smooth and velvety texture, perfect for coating the pasta evenly.
Ingredients
- Spaghetti: 1.4 lbs
- Butter: 5 oz (for tossing the spaghetti and sauces)
- Gruyère or Parmesan cheese: 6 oz, grated
For the tomato sauce:
- Butter: 2 oz
- Pork belly: 3 oz, diced
- Carrots: 3 oz, diced
- Onions: 3 oz, diced
- Flour: 1.5 oz
- Tomato paste: 3 oz
- Water or white stock: 3.5 cups
- Tomatoes: 2 large, diced
- Bouquet garni: 1
- Garlic: 2 cloves, crushed
- Salt and pepper: to taste
- Sugar: pinch
For the tomato fondue:
- Butter: 1.5 oz
- Shallots: 1.5 oz, diced
- Tomatoes: 1.75 lbs, chopped
- Bouquet garni: 1
- Garlic: 2 cloves, crushed
