Pasta alla Neapolitan

Sauce Neapolitan is particularly suitable for fresh pasta, but also for dried. In this case, they have the ideal shape tagliatelle.

Share protein We can add grilled or fried food to our meals, for example. tofu and in half an hour we have a full-fledged, hearty lunch.

Pasta prepared this way tastes just as good fresh, but also chilled later, when you feel like it.

The recipe was compiled by Marian Bahleda.

Serving: 260 g = 200 g pasta + 60 g tofu

Ingredients for 10 servings

• 670 g Pasta (e.g. Tagliatelle)
• 3.5 Tbsp Olive oil
• 3 pcs Red onion
• 1350 g Fresh tomatoes
• 3 handfuls Fresh basil
• 3 tbsp Ground black pepper
• 3 pcs Small chili peppers
• 7 pcs Fresh garlic
• 3.5 Tbsp Sugar
• 3 tbsp Salt
• 1 tbsp Dried parsley
• 600 g White tofu

Technological process

1. In a large enough pot, bring salted water to a boil and cook the pasta according to the instructions on the package.
2. Peel the tomatoes and finely chop them. Peel the onion and finely dice it.
3. Fry the onion in a little olive oil over medium heat until translucent. When it is ready, add the chopped tomatoes, pepper, 1 handful of basil, chopped chili peppers and mix well until the tomatoes release their juice. If there is not enough juice, add a little water.
4. Bring the sauce to a boil and cook over low heat for 30 minutes.
5. Meanwhile, cut the tofu into small cubes and fry in oil.
6. Add parsley, remaining basil, sprouted garlic, salt, and fried tofu to the finished sauce and mix well.
7. Cook for another 5 minutes and at the end, just add the cooked pasta, mix and serve.