How To make Spaghetti Napoli
2 T Corn Oil (or preferred oil)
1 lg Onion, cut into thin wedges
1 ea Clove garlic, minced
2 ea Medium green pepper, chopped
1 ea Meduim red pepper, chopped
2 1/2 c Sliced mushrooms (8 oz)
1 cn Diced tomatoes in juice
1 1/2 ts Dried basil
1/4 ts Pepper
8 oz Spaghetti or egg noodles
2 T Grated parmesan cheese
In large skillet heat oil over medium high heat. Add onion and garlic; saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes. Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4 servings.
How To make Spaghetti Napoli's Videos
Pasta Napoletana
Need a quick weeknight dinner recipe? This pasta napolitana can be on the table in less than 30 minutes. With minimal ingredients, al dente pasta, smothered in a classic Italian pasta sauce is great for meatless Mondays too. Pasta napolitana is the perfect simple Italian meal at home. Loaded with flavour from tomatoes, onion, garlic and herbs, I add a secret ingredient to mine to make it even more irresistible.
FULL PRINTABLE RECIPE:
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3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
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Simple Tomato Spaghetti Recipe with Gennaro
Gennaro is back in the kitchen of Jamie's Italian in Westfield - Stratford.
Today he is making a gorgeous, simple tomato spaghetti which will get everyone in the family excited.
Why is he cooking SO GOOD?
Bless you x
The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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How to make perfect marinara tomato sauce for pasta
PASTA SAUCE For full recipes click recipe30.com
Make this sauce yourself, it really doesn't take long and the difference to the bought one is immeasurably tastier than the best of supermarket sauces you can find. Marinara sauce is of course an Italian sauce that originated in Naples and correctly should be called Napolitana sauce.
Pasta Pomodoro | easy dinner in 15 minutes
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⭐️ Spaghetti Pomodoro, also known as tomato basil pasta, is a classic Italian recipe famous worldwide for its taste and simplicity.
In 20 minutes flat, and with simple ingredients, you'll be able to prepare an authentic Italian pasta dish that will leave everyone begging for more.
⭐️ Ingredients
1 gallon water to cook the pasta
2 tablespoons salt to salt the pasta water
1 pound spaghetti
For the pasta sauce
3 tablespoons extra virgin olive oil
2 cloves garlic
¼ teaspoon red pepper flakes
10 ounces small tomatoes cherry, plum, grape
28 ounces whole peeled canned tomatoes
1 teaspoon salt
2 twists black pepper
1 handful basil leaves
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️