Serves 4 • 500g penne rigate or rigatoni • sea salt • ½ batch Napoletana sauce • sea salt flakes and freshly ground black pepper Fill a large pot to the brim with water, put the lid on and bring to a galloping boil. Add the pasta and then lots of salt. Once the water comes back to the boil, cook the pasta for exactly seven minutes. Drain the pasta (don’t rinse) and add back to the pot. Add the Napoletana sauce and cook briefly, over medium-high heat, stirring, until the pasta is well coated. Serve immediately, sprinkled with salt and pepper.
3 MORE IDEAS
• When aubergines peak in mid- to late summer, use the sauce for melanzane parmigiana. • Make the eggs from Getaway March 2017, using Napoletana sauce instead of the spicy tomato sauce. • Save any leftover sauce for spooning onto cheeseburgers.