We had a dinner party last night – known as gnocchi night, so guess what we served – and I decided on two sauces: one was alfredo, and one was neapolitan.
I sort of didn’t photograph the alfredo even though the recipe I eventually came up with was killer, so it will have to wait until next time I make it.
Anyway, this one was awesome. It was originally adapted from one by Jamie Oliver, and I chucked a few extras in just because I had them hanging around.
Left: one ginormous handful of basil (to be chopped).
Right: 4 cloves of roasted garlic, chopped.
Left: 3 400g cans of tomatoes.
Right: oven roasted capsicums that I prepared earlier.
So: fry the garlic in a little bit of olive oil, then add the tomatoes, basil (chopped nice and fine) and capsicums, torn up a bit. Once the mixture comes to the boil you can strain it through a sieve, but as we were big fans of chunky sauce we skipped that step.
Anyway, if you do strain it through a sieve, chuck the strained sauce back on the heat to thicken up nicely. This concentrates the flavours.
If you don’t strain it, just leave it on the heat until it’s the kind of consistency that you can spread on a pizza.
Yum!
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[...] with your choice of deliciousness: mine has roasted capsicums, peppadews, homemade neapolitan sauce, cottage cheese and pineapple. Lots of cheese too, of [...]
[...] sandwich also includes our delicious homemade tomato sauce, which can be found here. The recipe originally came from Jamie Oliver’s website, and I adore [...]
[...] We also had the delicious lemon yoghurt cake that I posted about the other day, tomato relish that I’ll post about soon, and one of our extremely delicious potato flatbreads. The gnocchi was served with fried bacon, roast kumara (a kind of sweet potato native to New Zealand) and neapolitan sauce. [...]