3 tablespoons of Napolina Extra Virgin Olive Oil
2 onions, finely chopped
1 clove garlic, crushed
1 x 400g can Napolina Chopped or Plum Tomatoes
1 tablespoon Napolina Double Concentrate Tomato Purée
Handful of torn basil leaves (reserve some for garnish)
375g Napolina Tagliatelle
100ml dry white wine (optional)
Napolina Olive Oil
Napolina Grated Cheese
Heat olive oil in a saucepan, add the onion, garlic and sauté over a gentle heat until soft.
Add the chopped or plum tomatoes, tomato purée, white wine (optional) and stir well.
Simmer over a gentle heat until the sauce is thick and reduced.
While the sauce is simmering, cook the tagliatelle until al dente.
Add some of the torn basil leaves to the sauce and season with salt and pepper.
Drain the tagliatelle and drizzle with olive oil, add freshly ground black pepper.
Serve pasta into dishes and top with the tomato and basil sauce.
Add freshly torn basil leaves to garnish and sprinkle with grated cheese.