Neapolitan Sauce

Preparation: 5 mins
Cooking: 25 mins
For 2 servings


    • 1/2 onion
    • 2 tbsp olive oil
    • 1 can of tomatoes (peeled)
    • 1 bay leaf
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • Pinch of pepper
    • 1 handful of fresh basil
    • 1 tbsp vegan butter


    • Finely chop the onion.
    • In a pan over medium heat, sauté the onion with olive oil for 5 minutes until translucent. Then remove the onion from the pan and puree it together with the tomatoes in a mixer.
    • Put the tomato puree, bay leaf, salt, pepper and sugar back into the pan. Let everything simmer at low to medium heat for 15 – 20 minutes until a thick sauce is formed.
    • Meanwhile, cook spaghetti in plenty of water with salt al dente.
    • Once the sauce has the right consistency, stir in basil and vegan butter. Remove the bay leaf. Leave to stand for 2 – 3 minutes at low heat. Season to taste with salt and pepper.
    • Drain the cooked spaghetti. Mix with the sauce in the pan and serve.

About this recipe

No matter what you call the Italian sauce – Napoli, Marinara or Tomato Sauce – it is always the same principle: sun-ripened tomatoes, fresh basil and good olive oil result in a uniquely balanced taste with a little patience when boiling it down.

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