• 500gr of your favorite spaghetti
  • 6-7 lit kangen water (6pH to keep it firm and al dente)
  • sea salt to taste

Spaghetti Napolitana Sauce: Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 med brown onion *diced
  • 4 lg garlic cloves *crushed
  • 1.28 oz whole San Marzano tomatoes *with juice
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1- 1 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 3 cups Kangen Water® (9pH)


Heat a large pan oven (with matching lid) over med/high heat. Add oil and onion. Sauté until lightly golden brown and soft, about 6-7 minutes. Add garlic and continue sautéing and additional minute. Add canned tomatoes along with juice to the onion pan. Break apart tomatoes using spatula until a chunky sauce is formed. Cook on med/high heat stirring consistently until sauce reduces in size, about 15- 20 minutes. Once the sauce has reduced in size stir is salt, pepper and herbs and continue cooking for an additional minute. Stir in Kangen Water® and bring to a boil. Reduce heat to low, cover and simmer for approximately 1 hour, stirring occasionally. Once simmering is completed, process sauce with an immersion blender.