Pasta Napoletana Recipe
If you’re dreaming of a bold, comforting meal that brims with timeless Italian flavor and pure simplicity, you’ll love this Pasta Napoletana Recipe. Picture al dente pasta draped in a rustic, tomato-forward sauce with sweet onions, plenty of garlic, and a finish of fresh basil and Parmesan. This dish is a weeknight lifesaver, a crowd-pleaser at dinner parties, and a little slice of Neapolitan magic all in one bowl!
Ingredients You’ll Need
The beauty of the Pasta Napoletana Recipe lies in its minimal yet carefully chosen ingredients. Each component plays a starring role, whether it’s the silkiness of the olive oil, the vibrant tomatoes, or the aromatic herbs. When you keep it simple and let every ingredient shine, dinner practically makes itself!
- Pasta: 12 oz of spaghetti or penne – Choose your favorite shape, but be sure to cook it just until al dente for the perfect bite.
- Olive Oil: 2 tablespoons – Look for extra virgin for the richest flavor; it’s the base that carries the sauce.
- Yellow Onion: 1 small, finely chopped – Its sweetness grounds the sauce and creates a luscious background.
- Garlic: 3 cloves, minced – The heart and soul of any great Italian sauce, boosting aroma and depth.
- Crushed Tomatoes: 1 can (28 oz) – Go for good quality; this is the backbone of your sauce!
- Tomato Paste: 1 tablespoon – This brings a concentrated, slow-cooked richness.
- Dried Oregano: 1/2 teaspoon – Earthy and classic, it layers beautifully with the basil.
- Dried Basil: 1/2 teaspoon – Sweet and fragrant, nothing says “Napoli” like basil!
- Red Pepper Flakes: 1/4 teaspoon (optional) – For a gentle kick; add more or less to taste.
- Sugar: 1 teaspoon (optional) – Just enough to mellow out the acidity of the tomatoes, especially if needed.
- Salt and Black Pepper: To taste – These simple seasonings pull all the flavors together perfectly.
- Fresh Basil Leaves: For garnish – Freshness that lifts every bite.
- Grated Parmesan Cheese: For garnish – Cheese lovers, this is your moment to shine!
How to Make Pasta Napoletana Recipe
Step 1: Boil the Pasta
Bring a large pot of salted water to a strong boil and toss in your pasta of choice. Stir well so the noodles don’t stick, and cook them according to the package instructions until al dente. Before draining, be sure to scoop out about half a cup of that starchy pasta water—you’ll thank yourself later! Drain the pasta and set it aside, ready for its tomato-laden destiny.
Step 2: Sauté Onions and Garlic
Now grab your favorite skillet and heat up the olive oil over medium heat. Toss in the finely chopped onion and let it cook for 4 to 5 minutes until soft, sweet, and translucent. Sprinkle in the minced garlic and stir for just 30 seconds—watch out, you don’t want it to brown. The aroma at this stage is the kind that makes everybody wander into the kitchen!
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and add the tomato paste straight to the skillet. Sprinkle in the dried oregano, dried basil, and red pepper flakes if you love a touch of heat. Stir in a teaspoon of sugar if your tomatoes are extra tangy. Season generously with salt and black pepper. Let this heavenly concoction simmer uncovered for 15 to 20 minutes, stirring every so often. You’ll see it thicken and take on a gorgeous shine.
Step 4: Toss Pasta in the Sauce
Now, take your cooked pasta and add it right into the skillet with the sauce. Add a splash of the reserved pasta water if you need to loosen things up, and toss everything together over low heat. Every strand should be beautifully coated with the sauce, ready to soak up all those Italian flavors.
Step 5: Serve and Garnish
Spoon the Pasta Napoletana Recipe onto plates or bowls while it’s piping hot. Shower it with freshly torn basil leaves and plenty of grated Parmesan. Pause, breathe in the tomato-basil goodness, then dig in—the best part has finally arrived!
How to Serve Pasta Napoletana Recipe
Garnishes
Garnishing is more than just a flourish; it adds freshness and visual appeal to this classic dish. Finish your Pasta Napoletana Recipe with generous shavings of Parmesan and plenty of torn or chiffonade-cut basil leaves. If you have good olive oil, a subtle drizzle right before serving adds a silky shine and extra aroma.
Side Dishes
One of the joys of the Pasta Napoletana Recipe is how well it pairs with all sorts of classic Italian sides. Serve it up with crusty bread for dipping, or toss together a bright green salad with a zesty vinaigrette to balance the richness of the sauce. A dish of marinated olives or roasted vegetables wouldn’t go amiss either!
Creative Ways to Present
Impress your guests by twirling the pasta into elegant nests for individual servings, or serve family-style in a big, rustic bowl for everyone to dig in. For a festive touch, scatter extra fresh herbs and edible flowers over the top, or accompany with tiny mozzarella balls for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Napoletana Recipe is a true gift—simply transfer any extras to an airtight container and refrigerate for up to four days. The flavors deepen with time, so don’t be surprised if tomorrow’s lunch tastes even better than tonight’s dinner!
Freezing
If you’re making a big batch, you can freeze the sauce (without pasta) for up to three months. Let it cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. For best texture, always cook fresh pasta when you’re ready to eat.
Reheating
Gently reheat leftover Pasta Napoletana Recipe on the stovetop over low to medium heat, stirring in a splash of water if it looks a bit dry. Microwaving works too—just cover it to keep moisture in and stop halfway through to stir everything evenly.
FAQs
What makes Pasta Napoletana Recipe different from other red sauces?
The hallmark of this recipe is its straightforward, classic approach—letting quality tomatoes and a simple blend of aromatics shine, without heavy cream or meat. It’s a lighter, bright, and deeply flavorful sauce that truly represents Neapolitan tradition.
Can I make this Pasta Napoletana Recipe vegan?
Absolutely! Simply omit the Parmesan cheese or use your favorite plant-based Parmesan alternative. Everything else in the dish is naturally vegan, making it an easy staple for any table.
What type Main Course
Spaghetti and penne both work beautifully in this recipe, but short tubular shapes like rigatoni also do a great job of capturing the sauce. Feel free to swap in gluten-free or whole wheat pasta according to your dietary needs.
Do I have to add sugar to the sauce?
The sugar is optional and depends on the acidity of your tomatoes. Taste your sauce as it simmers; if it’s a bit sharp, a little sugar will round things out, but you can skip it if your tomatoes are naturally sweet.
How can I make the sauce richer?
For extra velvetiness, swirl in a tablespoon of butter or a splash of cream at the end—the sauce will take on a luxurious finish without becoming heavy. A drizzle of extra virgin olive oil before serving also deepens the flavor.
Final Thoughts
There’s something magical about how a handful of simple ingredients come together in the Pasta Napoletana Recipe to create such satisfying, soulful flavor. Give it a try and make it your own—you’ll soon see why it’s an Italian classic that never goes out of style!
Print
Pasta Napoletana Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of Italy with this Pasta Napoletana recipe. A simple yet delicious dish that combines pasta with a rich tomato sauce, seasoned with herbs and spices, and topped with fresh basil and Parmesan.
Ingredients
Pasta:
- 12 oz spaghetti or penne
Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
Garnish:
- Fresh basil leaves
- Grated Parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water, then drain.
- Prepare the Sauce: Sauté onion in olive oil until soft. Add garlic, tomatoes, tomato paste, herbs, spices, and sugar. Simmer until thickened.
- Combine: Toss pasta in the sauce, adding reserved water if needed. Stir well to coat.
- Serve: Garnish with basil and Parmesan before serving.
Notes
- For extra richness, add butter or cream.
- The dish tastes better the next day.
- Pair with bread or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
