UMAMI NAPOLETANA

 
 

Knowing how to cook up a few simple sauces in a flash is a real super power in the kitchen!

After all, the perfect sauce can turn any ingredient into a gourmet meal. We’ve selected our three favourite staples: tomato sauce, green pesto and creamy vegan béchamel, with super quick fixes for whipping up each on in no time. 

Let’s start with a Napoletana-style tomato sauce that’s absolutely packed with satisfying umami flavours.

Serves: 4 


 
 
 
Pure South Press Avocado Oil Napoletana Recipe
 
 
 

Ingredients

2 tins of chopped Italian tomatoes
1 small onion, finely chopped
4 tbsp of sundried tomato paste
2 tbsp of black olive tapenade (or black olives, finely chopped)
2 tbsp  Avocado Oil
1 clove of garlic, crushed
2 tsp dried Italian herbs
1 dried bay leaf 
pinch of cayenne pepper (optional)
handful of fresh basil leaves, torn

Method

  1. Heat the Avocado oil over a large deep saucepan over medium heat. Add the onion, cooking and stirring for 3-5 minutes until translucent. Add the garlic, tomato paste, black olives, Italian herbs, cayenne pepper and bay leaf. Fry, stirring for 2 minutes.

  2. Add the tomatoes, stir through well and bring to the boil. Reduce heat and allow to simmer, uncovered, for 20 minutes or until the sauce has thickened. 

  3. Finally, add the fresh basil, stir well and simmer for another 3-5 minutes. Season with salt and black pepper to taste. Serve over pasta, vegetables (courgetti!), rice or with crusty bread. Finish with a drizzle of Avocado oil.