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Pasta alla Napolitana

(Shared recipe submitted by Fred Fenlon.)

Fred writes: "This recipe and the others follow the same basic and easy technique, which is important. These pasta recipes are a bit up-scale and in general are not your mine run spaghetti and meatballs dishes. These dishes may be for that special occasion or for a company dinner. However, these pasta dishes are economical, healthful and not high in fat. The technique is to have the pasta pre-cooked and after the sauce is completed the cooked pasta is added to the sauce and cooked for a few minutes. The idea is to have the pasta itself take on the flavor of the sauce. To serve 4, cook 8 ounces. Try rigatoni, rotini (spirals), penne (quills) or medium to large shells. We prefer rigatoni. To serve 6 to 8 go to 16 ounces."


Pre-cook pasta according to package directions and have standing by in cold water.

In a large sauté pan heat oil and butter. When the butter is melted add and sauté the garlic; don't overcook or brown it. Add the chopped onions and sauté to a very light golden brown; do not overcook. Add the chopped tomatoes, peppers, chicken broth, wine, and the chopped parsley and basil. Taste and adjust for salt and pepper as needed, considering that the grated cheese has a salty quality. Simmer for 10 to 12 minutes. Now taste again. Add a little more wine, if needed and adjust for seasoning.

Drain the cooked pasta well and add to sauce. Toss and cook for 2 to 3 minutes. Add grated cheese and serve piping hot.

Notes: If you do not have a large enough sauté pan, use a medium large pot preferably one with a nonstick surface. We give a range in some ingredients, for example, 1 to 1-1/2 cups chopped tomatoes. This means to you individual taste or use the larger amount for 6 to 8 servings.

About Fred: I have really enjoyed reading Fred's recipes. They are well written and his instructions very thorough. Fred's e-mail address is

Additional recipes submitted by Fred:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.