Recipe: Pasta Napolitana

Pasta lovers today we have a recipe for you, and one that I think I’m going to try out for family dinner this week. So I will be heading in to Coles tomorrow to get my twin pack of Mutti Polpa tomatoes, new to Australia but distributing to 20 countries across the world and over a century in business.

Mutti Polpa - Pasta Napolitana

Pasta Napolitana


2 tablespoons olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
2 x 400g cans Mutti Polpa
1½ teaspoons Italian dried herbs
ground black pepper
500g penne pasta
¾ cup coarsely chopped fresh basil
shaved parmesan cheese, to serve


1. Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa, dried herbs and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.

2. While sauce is simmering, cook pasta as directed on packet.

3. Add basil to sauce and stir to combine. Serve sauce over pasta and top with parmesan.


Quick pasta and meatballs. Remove meat from casings of 500g thick gourmet sausages (such as pork and fennel sausages.). Discard the casings. Roll into meatballs. Place meatballs on a tray lined with baking paper. Bake at 200oC for 12 minutes or until cooked through. Stir meatballs through pasta sauce before serving.

Roasted ratatouille pasta. Combine 500g chopped eggplant, 1 chopped seeded large red capsicum, 350g halved small mushrooms, 1½ tablespoons chopped rosemary leaves and 2 tablespoons olive oil. Spread onto 2 oven trays lined with baking paper. Bake 20 minutes or until tender. Stir vegetables through pasta sauce before serving.

Mutti Polpa Finely Chopped Tomatoes is available exclusively at Coles in a Twin Pack for $2.75.

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