Pasta Napoletana is a classic Italian pasta dish that originates from the city of Naples. It is a simple and delicious dish that combines pasta with a tomato-based sauce, usually made with San Marzano tomatoes, garlic, onions, and herbs like basil or oregano. The sauce is typically simmered for several hours to develop a rich, deep flavor that complements the pasta perfectly. The dish is then topped with grated Parmesan cheese and fresh basil leaves to add a finishing touch.
While there are many variations of Pasta Napoletana, the basic ingredients remain the same. The key to making a great Pasta Napoletana is to use high-quality ingredients and to let the sauce simmer for a long time to allow the flavors to meld together.
To make a recipe that is similar to the one served at the Cheesecake Factory, we will need to modify the recipe slightly. Here is a recipe for Pasta Napoletana that is similar to the one served at the Cheesecake Factory:
Ingredients:
- 1 pound spaghetti
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions:
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
- Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for 30-45 minutes, stirring occasionally.
- Add the heavy cream to the sauce and stir to combine. Let the sauce simmer for another 10 minutes.
- Add the cooked spaghetti to the pan and toss with the sauce until the pasta is well coated. Cook for another 2-3 minutes, or until the pasta is heated through.
- Add the Parmesan cheese to the pan and toss with the pasta until the cheese is melted and the sauce is creamy.
- Serve the Pasta Napoletana hot, garnished with fresh basil leaves.
This recipe yields a rich and flavorful Pasta Napoletana that is similar to the one served at the Cheesecake Factory. The addition of heavy cream and Parmesan cheese gives the sauce a creamy and slightly tangy flavor that balances perfectly with the sweetness of the San Marzano tomatoes.
Overall, Pasta Napoletana is a simple yet delicious pasta dish that is perfect for a weeknight dinner or a special occasion. By using high-quality ingredients and letting the sauce simmer for a long time, you can create a rich and flavorful sauce that will elevate any pasta dish.
Pasta Napoletana
Ingredients
- 1 pound spaghetti
- 1 can 28 ounces crushed San Marzano tomatoes
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
- Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for 30-45 minutes, stirring occasionally.
- Add the heavy cream to the sauce and stir to combine. Let the sauce simmer for another 10 minutes.
- Add the cooked spaghetti to the pan and toss with the sauce until the pasta is well coated. Cook for another 2-3 minutes, or until the pasta is heated through.
- Add the Parmesan cheese to the pan and toss with the pasta until the cheese is melted and the sauce is creamy.
- Serve the Pasta Napoletana hot, garnished with fresh basil leaves.
