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Armando Percuoco: Linguine Napoletana

Australian Gourmet Traveller and Armando Percuoco Italian pasta main course recipe for linguine Napoletana
Linguine Napoletana

Linguine Napoletana

Chris Chen

โ€œA lot has been said and written about Napoletana sauce,โ€ says Sydneyโ€™s Armando Percuoco of the sautรฉ of tomatoes that forms the basis of many Italian recipes. โ€œThere will never be one agreed recipe for all of Italy. But from discussions with countless chefs in Naples and from my lifetime of experience, this is the recipe I use. I know many chefs will say it needs ingredients like onions, carrots or celery. But this gets us away from what Napoletana sauce really is โ€“ the most important thing is the tomatoes. Equally important is the method of cooking โ€“ this is not a slow-cooked ragรน, it is a sauce made quickly at the last moment, it should not be cooked for a long time.โ€

Ingredients

Method

Main

1.Blanch tomatoes in boiling water, refresh in iced water, peel and cut into 1cm pieces.
2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
3.Combine oil and garlic in a large saucepan and sautรฉ over high heat until garlic is golden, add tomatoes and basil and cook for 4 minutes. Add pasta and stir to combine, season to taste, scatter with parmesan and serve immediately.

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