1. Make the Neapolitan Sauce: Begin by bringing a pot of water to a boil. Score the tops of the tomatoes with a small cross, then blanch them in the boiling water for about 5 minutes. Immediately transfer them to an ice bath to cool, making them easier to peel. Once peeled, blend the tomatoes into a smooth sauce.
2. Sauté the Aromatics: In a pan, heat the olive oil over low heat. Finely chop the onions and garlic after peeling, then add them to the pan. Cook gently until they are soft and fragrant, allowing them to blend well with the sauce.
3. Simmer the Sauce: Add the blended tomatoes to the softened onions and garlic. Season with salt and pepper to your liking. Let the sauce simmer on low heat for about 20 minutes, stirring occasionally until it thickens to a perfect consistency.
4. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions, usually around 7-8 minutes in boiling salted water.
5. Finish and Serve: Drain the cooked spaghetti and toss it with the Neapolitan sauce. Top with chunks of mozzarella cheese, allowing them to melt slightly into the warm pasta. Garnish with fresh basil leaves and an optional sprinkle of grated Parmesan cheese for extra flavor.
