Spaghetti napoli with a hint of the polish style

  • Spaghetti no. 4 of any flour type/ depending on your preference


  • Tomato puree
  • Several cloves of garlic
  • Fresh basil
  • 1 tablespoon olive oil
  • Salt, pepper, sugar
  • Łaciate extra butter
Description and Recipe

Ingredients – take the amount that fits your appetite

Pour olive oil in a frying pan. When the oil is still cold, place the chopped garlic and start frying. When delicately glazed, pour in the tomato puree, add some salt, pepper and a dash of sugar for better flavour and seasoning. Once the sauce is boiled, add the fresh basil. Stir, and then simmer over a low heat for a while.

Meanwhile, cook your pasta, al dente, of course . Drain off. After several minutes, remove the sauce from the heat. Add a teaspoon of Łaciate extra butter to the hot – but not boiling or bubbling – sauce. Thanks to that trick, it will become creamy and velvety.

Pour the sauce on the pasta or stir it through. Serve with grated Jantar cheese and finely chopped parsley scattered over.