Pasta Napoletana Recipe
This classic Pasta Napoletana recipe features al dente spaghetti tossed in a rich, homemade tomato sauce infused with garlic, onions, and fresh basil, topped with grated parmesan cheese. It’s a simple yet flavorful Italian dish perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
- Salt, for pasta water
Sauce
- 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
To Serve
- 3 Tbsp grated parmesan cheese
- Extra virgin olive oil, for drizzling (optional)
- Freshly ground black pepper (optional)
- Additional fresh basil leaves (optional)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you begin making the sauce to ensure they finish around the same time. Cook the pasta according to the packet instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Cook the onions: Heat the olive oil in a large pan over medium heat. When the oil shimmers, add the finely chopped onion and cook until soft and translucent, about 5-6 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant, stirring frequently to prevent burning.
- Make the tomato sauce: Add the canned tomatoes, ½ teaspoon salt, and a few twists of black pepper to the pan. Stir thoroughly and let the sauce simmer over medium heat for about 15 minutes, until it thickens slightly. If using whole tomatoes, break them up gently with the back of a spoon during cooking. Stir occasionally to prevent sticking.
- Adjust seasoning: Taste the sauce and adjust salt and pepper to your preference.
- Toss pasta with sauce: Add the drained pasta and fresh chopped or torn basil leaves to the pan with the sauce. Toss everything together until well combined. Add a splash of the reserved pasta cooking water to help loosen the sauce and make the pasta more moist and silky.
- Serve: Divide the pasta among serving plates. Top each serving with 3 tablespoons of freshly grated parmesan cheese. Optionally, garnish with additional torn basil, a drizzle of extra virgin olive oil, and freshly ground black pepper. Enjoy your hearty and flavorful Pasta Napoletana!
Notes
- For best results, use high-quality canned tomatoes such as San Marzano.
- You can substitute spaghetti with bucatini or other short pasta varieties as preferred.
- Reserve pasta water carefully; it’s starchy and helps improve sauce texture.
- If you prefer a smoother sauce, blend the tomatoes before adding them to the pan.
- This dish pairs well with a simple green salad and crusty bread.
Keywords: Pasta Napoletana, Italian pasta, tomato sauce, spaghetti recipe, easy pasta sauce
Find it online: https://dailysimplerecipe.com/pasta-napoletana-recipe/
