Name: Pasta Napoletana Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8oz (220 grams) spaghetti or bucatini (short pasta is fine too); Salt, for pasta water; 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling; 1 medium-sized onion, finely chopped; 2-3 garlic cloves, minced; 1 can (14oz/400 grams) tomatoes (whole, diced, or cherry tomatoes); ½ tsp fine salt, plus more to taste; ⅛ tsp black pepper; 1 handful of basil leaves, chopped or torn; 3 Tbsp grated parmesan cheese; Extra virgin olive oil, for drizzling (optional); Freshly ground black pepper (optional); Additional fresh basil leaves (optional)

Jump to Recipe

Introduction

Pasta Napoletana is a classic Italian dish that brings together simple ingredients into a flavorful, comforting meal. This recipe features a rich tomato sauce simmered with garlic and onion, tossed with perfectly cooked pasta and fresh basil. It’s an easy go-to for weeknight dinners that tastes like a treat.

A white plate holds a serving of spaghetti coated with a bright red tomato sauce mixed with chunks of fresh tomatoes. The noodles are twisted around a silver fork placed on the right side of the plate. Scattered on top are small green basil pieces and white grated cheese, with some black pepper sprinkled throughout. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
1 medium-sized onion, finely chopped
2-3 garlic cloves, minced
1 can (14oz/400 grams) tomatoes (whole, diced or cherry tomatoes)
½ tsp fine salt, plus more to taste
⅛ tsp black pepper
1 handful of basil leaves, chopped or torn
3 Tbsp grated parmesan, to serve

Instructions

Step 1: Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you begin preparing the sauce.
Step 2: Cook pasta according to the package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
Step 3: Heat the olive oil in a large pan until shimmering. Add the chopped onion and cook over medium heat until soft and translucent, about 5-6 minutes.
Step 4: Stir in the minced garlic and cook for 2 minutes until fragrant.
Step 5: Add the canned tomatoes, salt, and black pepper. Stir well and cook over medium heat for about 15 minutes until the sauce reduces slightly. Break whole tomatoes with the back of a spoon as it cooks.
Step 6: Taste the sauce and adjust seasoning with more salt or pepper if needed.
Step 7: Add the drained pasta and fresh basil to the pan. Toss everything together until well combined. Add some reserved pasta water to loosen the sauce for a juicier finish.
Step 8: Serve immediately topped with grated parmesan, extra torn basil, freshly ground black pepper, and a drizzle of extra virgin olive oil if desired. Enjoy!

Tips & Variations

Use fresh, ripe tomatoes instead of canned for a brighter sauce when in season.
For a spicy kick, add a pinch of red pepper flakes with the garlic.
Substitute parmesan with pecorino romano for a sharper cheese flavor.
Short pasta like penne or rigatoni works well if you prefer a chunkier bite.
To make it vegan, skip the cheese or use a plant-based alternative.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat adding a splash of water to keep the sauce from drying out. Avoid microwaving directly to maintain the best texture.

How to Serve

A white textured plate holds a serving of spaghetti pasta coated in a bright red tomato sauce with chunks of cooked tomatoes mixed throughout. Fresh green basil pieces are scattered on top along with small white shreds of cheese. A fork twirls some spaghetti on the right side of the plate. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used when in season. Blanch and peel them, then roughly chop before cooking. They will give a fresher taste but may require a longer simmer to thicken.

How do I make the sauce thicker?

Allow the sauce to simmer uncovered on medium-low heat to let excess water evaporate. Stir occasionally and mash any whole tomatoes to help it thicken evenly.