Friendly, fast, and far from bland, Campanian cooking mirrors its inhabitants' good humor and unrestrained joie de vivre. Fresh produce is at the heart of the region's simple cuisine. The generous warmth of the sun and the fertile volcanic soils at the foot of Vesuvius contribute to the perfection of two of the region's most famous gastronomic contributions: tomatoes and wine.
In the region's beloved city of Naples, tomatoes are celebrated as a cornerstone of good eating, with countless pasta dishes combining the flavors of sun-ripened tomatoes, fruity olive oil and fresh Mediterranean herbs - the inspiration behind Barilla Restaurant Creations Sugo alla Napoletana. Robust Mediterranean herbs, tangy onions and full-bodied garlic blend with sweet wine to create a taste that only the fertile land, salty air and the nourishing sunlight of the region can inspire. These flavors come together to bring a gentle smoothness to the pasta sauce, only found in Italy's finest restaurants and Barilla Restaurant Creations Sugo alla Napoletana.
How to Use
Empty both Restaurant Creations jars into a saucepan, mix, and heat gently over low heat until warm (3 to 4 minutes). Toss with one pound of freshly cooked Barilla Pasta. Serves 6 to 8 people.
Suggested recipes:
Spaghetti Rigate con Sugo alla Napoletana, Melanzane, Ricotta Salata, Mozzarella e Aglio (Spaghetti Rigate with Sugo all Napoletana, Eggplant, Ricotta, Mozzarella and Olive Oil)
Tubini al Sugo Napoletano con Costine di Maiale e Broccoli di Rabe (Tubini with Sugo alla Napoletana, Baby Back Pork Ribs and Broccoli Rabe)
