Ingredients
Equipment
Method
Instructions
- Begin by gathering all your ingredients. Finely mince the onion and set it aside. If you are using whole plum tomatoes, crush them gently with your hands or chop them coarsely.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced onion and sauté until it becomes translucent and fragrant, about 5-7 minutes. Stir occasionally to prevent burning.
- Once the onions are softened, add the whole plum tomatoes (or datterini tomatoes) to the skillet. Use your wooden spoon to break them down slightly. Season with sea salt and black pepper to taste. Allow this mixture to simmer gently for about 15-20 minutes, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
- Once the pasta is cooked, drain it and add it directly to the skillet with the Napoletana sauce. Toss to combine, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Tear the fresh basil leaves and gently fold them into the pasta. Finally, scoop the ricotta cheese into the pasta and mix until well combined. The ricotta adds a creamy texture that perfectly complements the sauce.
- Serve the Mafaldine Pasta with Napoletana Sauce immediately, garnished with extra basil leaves and a drizzle of olive oil, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to customize with seasonal vegetables like zucchini or eggplant.
- For a spicy kick, add red pepper flakes.