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Napoli Sauce for Pasta



Ripe Tomatoes-2
Garlic-8
Onion-1
Butter/Olive Oil
Cheese-optional
Brine of pickled olive-1/2 tsp


Heat 2 tbsp butter or olive oil in saucepan. 
Add chopped garlic-8 to 10 garlic cloves. Fry till brown and smelling lovely. 
Add 1  large chopped onion and stir. Reduce heat to medium.
Add  some salt,and cook, slowly, till onions are translucent. 
Add 2 chopped tomatoes (ripe and soft). Puree them if they are firm.. Don't add any water.
Add salt, pepper and brine. Keep frying while stirring frequently. 

Simmer, add a tbsp of ketchup, stir till mixed well.
 Add 50 ml of water, red chilli flakes and simmer. Add mixed herbs- thyme,basil and oregano.
If you want it cheesy, add in 2 cubes of grated cheese or 2 slices of cheese in the step, before adding the water.(You have to Skip the water. )Let it melt and add milk instead of water. It gives a dreamy creamy sauce!!
Traditionally, wine is added in Napoli sauce, but I don't  use it.

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