This post was posted in Recipes
• 4 tbsp olive oil
• 1/4 large onion (ﬁnely chopped)
• 1- 28 oz can of authentic San Marzano Italian Peeled tomatoes
• 2 large cloves of garlic (chopped)
• 1 tsp tomato puree double concentrated
• 1 bay leaf
• 8 leaves of fresh basil
• Salt (to taste)
• 3 teabags of ARIEL 100% Japanese Sencha
• 350 g (12oz) of spaghetti or spaghettini
• 4 tbsp of sea salt
DIRECTIONS for the sauce:
1. Pour the olive oil in a shallow saucepan.
2. Add the ﬁ nely chopped onion and gently sauté at medium heat until partially caramelized (of a beige color).
3. Add garlic to the mix and sauté until the entirety is perfectly caramelized (of a nice brown color).
4. Add a can of tomatoes and crush the tomatoes with the help of a wooden spoon.
5. Add your puree and bay leaf to the crushed tomatoes.
6. Slowly bring to a boil.
7. Let simmer and stir occasionally for 20-25 minutes.
8. Add salt to taste.
9. Add fresh basil leaves and let simmer another 5-10 minutes or until sauce is reduced to a thick pulp.
DIRECTIONS For the pasta:
1. Cut the strings oﬀ the tea bags.
2. Fill a large stock pot 2/3 full with water and add 4 tbsp of sea salt.
3. Bring to boil and then add spaghetti or spaghettini.
4. About 3 minutes before the pasta is cooked, add the tea bags
(For the true amateur: Cut open the tea bags and pour tea leaves directly into the water)
5. Cook until ready, drain pasta and remove the tea bags.
6. Serve this antioxidant-rich meal in a family-sized plate and cover its center with your Napolitana Sauce.