{"id":878,"date":"2019-04-22T22:21:29","date_gmt":"2019-04-22T21:21:29","guid":{"rendered":"https:\/\/yammibean.com\/en\/?p=878"},"modified":"2019-04-22T22:21:30","modified_gmt":"2019-04-22T21:21:30","slug":"spaghetti-napoli","status":"publish","type":"post","link":"https:\/\/yammibean.com\/en\/blog\/2019\/04\/22\/spaghetti-napoli\/","title":{"rendered":"Spaghetti Napoli"},"content":{"rendered":"\n

When the first summer weekend arrives, we sometimes lose the desire to stand in the kitchen for a long time. And then there was Easter and there was a lot to do. On Instagram we asked you if you’d rather spend your time in front of the stove or in the sun on such holidays. 77% of you have indicated that on such days you prefer a quick meal to a feast – we also do \ud83d\ude42 That’s why in the early evening we had one of the simplest, but also tastiest dishes: Spaghetti Napoli, pasta with tomato sauce. <\/p>\n\n\n\n

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Tip: For a particularly creamy sauce you can add a vegetable cream Fraiche Alternative or coconut cream (soy-free!). Brown some tofu mince and get ready! Bolognese ready. <\/em><\/p>\n\n\n

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Spaghetti Napoli<\/h2>\n
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One of the simplest recipes in the world with thousands of variations. Never tried it before? Then let’s go!<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Main Course<\/span><\/div><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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  • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • 2<\/span> small onions<\/span> sliced<\/span><\/li>
  • 1<\/span> handful<\/span> fresh tomatoes<\/span> chopped<\/span><\/li>
  • 1\/2<\/span> handful<\/span> sun-dried tomatoes<\/span> chopped<\/span><\/li>
  • 1<\/span> can<\/span> tomatoes<\/span> chopped or passata<\/span><\/li>
  • 2<\/span> tbsp<\/span> tomato puree<\/span><\/li>
  • 1<\/span> tsp<\/span> mustard<\/span><\/li>
  • 50<\/span> ml<\/span> water<\/span><\/li>
  • 2-3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> handful<\/span> fresh herbs<\/span> basil or whatever you have<\/span><\/li><\/ul><\/div>
    Optional<\/div>
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    • 2<\/span> tbsp<\/span> coconut creme or vegan creme fraiche<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
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      1. Brown the onions in oil in a pan. <\/span><\/div><\/li>
      2. Add fresh tomatoes and garlic and add a little more olive oil if necessary. Stir a little and caramelise lightly. Once a little bit of the mixture has formed in the pan, add the tomato paste and mustard and stir.
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      3. When the mixture has formed again, add the water and mix well with the remaining ingredients. 
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      4. Optionally the sauce can now be made creamier with vegan cream fraiche or coconut cream. 
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      5. Chop, add and portion herbs \ud83d\ude42 
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        <\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

        When the first summer weekend arrives, we sometimes lose the desire to stand in the kitchen for a long time. And then there was Easter and there was a lot to do. On Instagram we asked you if you’d rather spend your time in front of the stove or in the sun on such holidays. 77% of you have indicated that on such days you prefer a quick meal to a feast – we also do \ud83d\ude42 That’s why in the early evening we had one of the simplest, but also tastiest dishes: Spaghetti Napoli, pasta with tomato sauce. Tip: For a particularly creamy sauce you can add a vegetable cream Fraiche Alternative or coconut cream (soy-free!). Brown some tofu mince and get ready! Bolognese ready.<\/p>\n","protected":false},"author":1,"featured_media":881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[42],"tags":[166,185,168,169,170,171,172,48,52],"class_list":["post-878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-pasta","tag-recipe","tag-simple","tag-simpleaf","tag-spaghetti-napoli","tag-tomato","tag-tomato-sauce","tag-vegan","tag-vegan-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/posts\/878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/comments?post=878"}],"version-history":[{"count":2,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/posts\/878\/revisions"}],"predecessor-version":[{"id":884,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/posts\/878\/revisions\/884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/media\/881"}],"wp:attachment":[{"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/media?parent=878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/categories?post=878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yammibean.com\/en\/wp-json\/wp\/v2\/tags?post=878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}