Penne Napolitano

Pizza Di Roma

4 servings

500 grams of penne pasta
fresh parmesan cheese

Napolitano sauce:
2 tablespoons of olive oil
2 onions, minced
2 mashed cloves of garlic
1 kilo of tomatoes, pealed, without seeds and minced (fresh or canned)
¾ cup (185 ml) of red wine
1 tablespoon of parsley, minced
1 tablespoon of fresh oregano
or ½ teaspoon of dry oregano
freshly ground pepper


– Cook the pasta ‘al dente’ in plenty of boiling water with salt. Drain and keep hot.
– Sauce: Heat oil in a frying pan at medium heat. Sauté the garlic and onions for 3 minutes or until they soften. Add the tomato pulp, red wine, parsley, oregano and pepper. Lower the flame, season and let it thicken for 30-40 minutes.
– To serve, pour the sauce over the hot pasta and adorn with parmesan peelings.

The penne pasta can be distinguished from macaroni since they are smaller pieces, cut at a slant. If you can’t find penne pasta you can use, cut macaroni or L shaped.

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