Spaghetti Napolitana, with Caprese Topping (serves 2)
600g tinned tomatoes (or 1.2kg fresh very ripe tomatoes, diced)
1 clove garlic, very finely chopped
¼ tsp mixed herbs
½ tsp Italian herb seasoning
1 ½ tsp sugar
1 vegetable stock cube
15g fresh parsley, finely chopped
10g fresh basil, finely chopped
1 tbsp extra virgin olive oil (plus extra for drizzling)
Salt and pepper to taste
2 x 125g balls fresh mozzarella, torn
100g pomodorini or cherry tomatoes
Handful fresh basil leaves
1) In boiling salted water, cook the spaghetti according to packet instructions, making sure the pasta is “al dente” (meaning still has a bit of “bite to it”). At the same time, in another saucepan, heat up the tinned tomatoes, garlic, mixed herbs, Italian herbs, sugar, stock cube, parsley, basil and olive oil on a high heat, stirring occasionally. If you use fresh tomatoes, cook with the lid on, to help the tomatoes to stew down.
2. Season the tomato sauce to taste. Drain the spaghetti and mix the tomato sauce in until well combined. Plate up, and top with the mozzarella, cherry tomatoes, and basil leaves. Finally, drizzle in a little extra virgin olive oil, and serve!