Pasta Napoletana Recipe
A classic Italian Pasta Napoletana recipe featuring al dente spaghetti or bucatini tossed in a flavorful, homemade tomato sauce made with fresh garlic, onions, basil, and a hint of olive oil. This simple yet delicious dish is perfect for a cozy weeknight dinner or any time you crave authentic Italian flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
Napoletana 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
- 3 Tbsp grated parmesan, to serve
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you start making the sauce to ensure timing matches. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta cooking water before draining the pasta.
- Cook Onion: In a large pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the finely chopped onion and cook for 5-6 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for 2 minutes more until fragrant, taking care not to burn the garlic.
- Make Sauce: Add the canned tomatoes, ½ teaspoon of salt, and a few twists of black pepper to the pan. Stir well and let it cook over medium heat for about 15 minutes until the sauce slightly reduces. Stir occasionally and if whole tomatoes are used, break them up with the back of the spoon.
- Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Combine Pasta and Sauce: Add the drained pasta to the pan along with the fresh basil leaves. Toss well to combine, adding a touch of the reserved starchy pasta water to keep the pasta juicy and moist.
- Serve: Plate the pasta and serve with freshly grated Parmesan cheese, extra torn basil leaves, a drizzle of extra virgin olive oil, and freshly ground black pepper if desired. Enjoy!
Notes
- Additional Ingredients: For variety, add a handful of whole or chopped olives, drained canned tuna, a few anchovies, or 1 tablespoon of capers. Add these ingredients once the onion is translucent and sauté for a couple of minutes before adding the tomatoes.
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat by microwaving or stir frying in a skillet with a splash of water and a drizzle of olive oil. Basil leaves may turn brown but the flavor remains unaffected.
Keywords: Pasta Napoletana, Italian pasta recipe, homemade tomato sauce, spaghetti recipe, bucatini, vegetarian pasta, easy Italian dinner
Find it online: https://tastemadebyclara.com/pasta-napoletana-recipe/
