Sugo alla Napoletana

Pommarola — that's what they call the classic tomato sauce in Naples, a staple in every southern Italian kitchen. This Sugo alla Napoletana follows the principle: fully ripe tomatoes, plenty of onion, garlic, basil, and black pepper. No compromises, no shortcuts.

The base consists of fully ripe Don Antonio tomatoes, complemented by chunky tomato pieces for texture and bite. Onions and garlic add depth, basil the typical Neapolitan freshness, and black pepper a subtle spiciness in the finish. This sauce is at home over spaghetti —but it also works well as a pizza base or with fried fish.

A simple southern Italian red wine goes well with this: an Aglianico or Primitivo with clear acidity and fruit that complements the tomato acidity without overpowering the sauce.