Spaghetti
Description
The dish is prepared without unnecessary complications. Neapolitan spaghetti can be served hot (immediately after cooking), or stored in the refrigerator and reheated when needed (thanks to the olive oil, they won't stick together). It's best to use high-quality, thick tomato paste without additives. Neapolitan sauce can be paired with pasta of any shape (it should be of good quality and made from durum wheat). Instead of boiled chicken breast, you can use almost any meat or poultry (boneless), either boiled or (preferably) baked. The finished dish is ready to serve.
Instructions
- 1
Step 1
1. Heat water for cooking spaghetti, adding salt to taste. Pour oil into a frying pan and place over medium heat. Add finely chopped onion. Sauté for about 5 minutes, stirring constantly.
- 2
Step 2
2. When the onion is lightly browned, add tomato paste, oregano, salt, and 2 cups of water. Be careful with the salt, as half of the water will evaporate during cooking, and the sauce may become too salty.
- 3
Step 3
3. The water should already be boiling, add the spaghetti and cook until done. While the spaghetti is cooking, cut the previously boiled chicken breast into small pieces. Simmer the sauce, stirring occasionally, for about 15 minutes.
- 4
Step 4
4. When the spaghetti is cooked, drain the water. Add black ground pepper to taste and finely chopped garlic to the sauce. Taste the sauce; it should be slightly over-salted, as the spaghetti will absorb some of the salt from the sauce.
- 5
Step 5
5. Pour the sauce into the pot with the spaghetti (drain the water first), add the sliced chicken breast, and mix everything together. The "Neapolitano" spaghetti is ready to be served!