Panzani Napoletana Tomato Sauce

About the Product

Renowned as the “cradle” of human civilization, Italy boasts a rich and diverse culture shaped by centuries of heritage and the blending of various cultural influences. The Campania region, in particular, is famous for creating numerous celebrated dishes and enriching Italian cuisine with tomato-based sauces. Napoletana tomato sauce originates from this very region. The flavor and texture of Panzani’s Napoletana sauce perfectly combine culinary artistry with cooking techniques, delivering an authentic Italian taste experience.

Usage Instructions

Used in pasta/noodles food processing.
Put the sauce in a pot, heat, add sugar and salt if needed. You can add pre-fried ground pork/beef/chicken. Boil the pasta until just done, take it out and drain. Arrange the pasta on a plate and add the sauce.

Cooking Experience

When thinking of tomato sauce, what ingredients come to mind? Many would instantly think of Spaghetti. With familiar ingredients like Spaghetti and tomato sauce, try a new recipe called SPAGHETTI NAPOLETANA WITH TUNA.

INGREDIENTS

½ jar of Napoletana Panzani 400g
1 pack of Spaghetti Panzani 400g
1 onion
1 tbsp olive oil
100g anchovies
1 can of tuna in oil
2 sprigs of basil
Seasonings: sugar, salt, pepper, cooking oil

INSTRUCTIONS

Step 1: Prepare the ingredients

Peel and dice the onion.
Debone the anchovies.
Peel and mince the garlic.
Chop one basil sprig finely.
Open the can, drain the tuna, and flake it.

Step 2: Start cooking

Boil the pasta according to Panzani’s instructions.
Heat 2 tbsp of oil in a pan, sauté the onions, then add the anchovies and stir-fry.
Add ½ jar of Napoletana tomato sauce and olive oil, simmer on low heat, and adjust the seasoning. Stir occasionally.

Step 3: Finish and enjoy

Plate the Spaghetti, add tuna, and pour the sauce over it. Garnish with basil and enjoy.

Napoletana tomato sauce is not only suitable for Western cuisine but also pairs well with Asian cuisine. Here’s a Vietnamese dish for you: RED TILAPIA WITH NAPOLETANA TOMATO SAUCE.

INGREDIENTS

½ bottle of 400g Napoletana Panzani
1 large red tilapia
Chili, green onion, parsley
1 shallot
1 clove garlic

INSTRUCTIONS

Step 1: Prepare the ingredients:

Clean the red tilapia and make diagonal cuts on the body for easier frying and seasoning absorption. Marinate with a bit of salt for 15 minutes.
Finely chop the shallot and garlic.
Chop the green onion and parsley.

Step 2: Start cooking

Heat oil until hot, then fry the fish until both sides are golden and crispy, then place on a plate.
In the same pan, sauté the minced shallot and garlic. Add ½ bottle of Napoletana tomato sauce, stirring well.
Season to taste. Cook until the mixture thickens (about 5 minutes).

Step 3: Finish and enjoy

Pour a layer of tomato sauce on the plate, place the fish on top, and cover with the remaining sauce. Garnish with green onion, parsley, chili, and a bit of pepper. Serve with rice and sweet-sour fish sauce for a delightful blend of spicy, sour, and sweet flavors.

If not using all the sauce, you can store it in the refrigerator for up to 5 days. When using it again, simply reheat it over low heat, warming the sauce gradually. If you want to keep the sauce for a longer period, you can freeze it, but make sure to do so for no more than 3 months.

Ripe tomatoes combined with aromatic herbs deliver an irresistible flavor, enveloping every ingredient they accompany. Panzani’s Napoletana sauce is delicious both hot and cold. Pasta sauce is an essential part of Italian cuisine, with each region offering its unique version. Ultimately, they all enhance the flavor and texture of dishes, making them even more appealing.