If you’re craving a comforting hug in a bowl, the Pasta Napoletana Recipe is a shining example of Italian simplicity and flavor. Picture twirls of golden spaghetti cloaked in a vibrant, aromatic tomato sauce with fragrant herbs, a touch of garlic, and finished with a sprinkle of fresh basil and Parmesan. This dish effortlessly balances rustic, wholesome goodness and weeknight-friendly speed. Whether you’re feeding your family or treating yourself to a cozy solo dinner, the Pasta Napoletana Recipe guarantees every bite feels like a mini-vacation to Naples itself!
Ingredients You’ll Need
Few dishes prove that basic pantry staples can deliver maximum flavor quite like this one. Every ingredient in this Pasta Napoletana Recipe has a task: from building richness to layering aroma or providing a dash of brightness, each one matters.
- Spaghetti (12 oz): Choose spaghetti or your favorite long pasta shape as the base for soaking up all that beautiful sauce.
- Olive oil (2 tablespoons): A good olive oil provides a velvety finish and depth right from the start.
- Garlic (3 cloves, minced): The heart and soul of the sauce, garlic infuses everything with its fragrant, savory magic.
- Onion (1 small, finely chopped): Onion softens into the sauce, adding natural sweetness and body.
- Crushed tomatoes (1 can, 28 oz): A can of crushed tomatoes brings bright, robust flavor and authenticity.
- Tomato paste (1 tablespoon): Concentrated tomato flavor intensifies the sauce and provides rich color.
- Dried oregano (1 teaspoon): A trickle of dried oregano is essential for a classic Italian taste.
- Dried basil (1/2 teaspoon): Dried basil layers in that familiar Mediterranean aroma.
- Salt (1/2 teaspoon): Season generously to bring all the flavors together.
- Black pepper (1/4 teaspoon): Just enough to give the sauce a peppery, gentle kick.
- Red pepper flakes (pinch, optional): The fiery friend of those who like a bit of heat!
- Sugar (1 teaspoon, optional): A pinch balances acidity if your tomatoes need a little smoothing out.
- Fresh basil and grated Parmesan (for serving): The final flourish that makes this dish sing!
How to Make Pasta Napoletana Recipe
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Add your spaghetti (or chosen long pasta), stirring occasionally to avoid sticking. Cook until al dente—the pasta should have a slight bite and not be overcooked. Before draining, remember to scoop out half a cup of that magic pasta water; this starchy liquid helps create the silkiness in your final dish. Once drained, set the cooked pasta aside.
Step 2: Sauté Garlic and Onion
In a spacious skillet or saucepan, pour in the olive oil and set it over medium heat. Once shimmering, add the minced garlic and chopped onion. Sauté gently, stirring often, for about 3–4 minutes. They’re ready when the onion turns translucent and the kitchen is filled with a delightful, cozy aroma.
Step 3: Add Tomato Paste
Push the garlic and onion to the side, then add the tomato paste directly to the pan. Let it cook for a minute—it’ll darken slightly and develop a complex, caramelized depth. This single step helps transform your sauce from simple to spectacular.
Step 4: Simmer the Sauce
Pour in the crushed tomatoes, then sprinkle in the oregano, dried basil, salt, black pepper, and (if you crave a little warmth) a pinch of red pepper flakes. Stir everything together and bring the mixture to a simmer. Let it bubble gently, uncovered, for 15 to 20 minutes so the flavors can meld luxuriously. Taste the sauce—if it feels a bit tart, now’s the moment to stir in a teaspoon of sugar to mellow it out.
Step 5: Toss Pasta with Sauce
Now for the best part! Tip the cooked pasta directly into your skillet with the luscious sauce. Use tongs to toss (and twirl) until every strand is lavished with flavor. If the sauce feels a bit thick, drizzle in some reserved pasta water to achieve that dreamy, clingy texture Italians adore.
Step 6: Serve and Garnish
Dish out generous heaps of Pasta Napoletana Recipe onto plates or wide bowls. Shower each serving with finely grated Parmesan and scatter over torn fresh basil leaves. Inhale. Dive in. Bliss!
How to Serve Pasta Napoletana Recipe
Garnishes
Finishing touches bring this dish from wonderful to unforgettable. A flurry of fresh basil uplifts every bite with brightness, and a cloud of Parmesan adds a salty finish. Don’t hesitate to swirl in a drizzle of extra-virgin olive oil or even a few cracks of black pepper for a bold accent on each plate.
Side Dishes
The Pasta Napoletana Recipe pairs perfectly with a hunk of warm, crusty bread—the ultimate vessel for mopping up sauce! You’ll also love a crisp green salad tossed with lemony vinaigrette, or consider roasted seasonal vegetables as a light contrast. For something heartier, set out a platter of marinated olives or a dish of sautéed mushrooms.
Creative Ways to Present
Get creative! Serve twirled mounds of pasta in shallow bowls for a rustic trattoria vibe. For a family-style meal, ladle the pasta onto a big platter and let everyone help themselves. Garnish with basil leaves artfully scattered or pile high with shaved Parmesan for a touch of elegance—whatever feels joyful to you!
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Napoletana Recipe keeps beautifully in the refrigerator. Simply transfer any extras to an airtight container and refrigerate for up to 4 days. The flavors continue to meld, making the next day’s lunch just as delicious, if not more so!
Freezing
For longer storage, you can freeze just the sauce portion (without pasta) in a freezer-safe container for up to 2 months. Let it cool completely before freezing. When you’re ready for another round, thaw in the fridge overnight and reheat gently while you make fresh pasta.
Reheating
Reheating is easy: for best results, gently warm the pasta with a splash of water in a skillet over medium-low heat. This helps restore its saucy texture. Alternatively, microwave in short bursts, stirring between intervals, until heated through. Top with extra fresh basil and cheese to revive that just-cooked magic.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh, choose ripe plum tomatoes, peel them, and chop before cooking. You might need to simmer the sauce a bit longer to achieve the same rich consistency and flavor as canned crushed tomatoes.
Is Pasta Napoletana Recipe vegetarian?
It sure is! The classic recipe contains no meat, making it naturally vegetarian. Just be mindful with the Parmesan—the authentic kind is made with animal rennet, so pick a vegetarian version if that’s important to you.
How do I prevent the sauce from being too acidic?
Quality tomatoes are key, but if your sauce leans tangy, don’t hesitate to add that optional teaspoon of sugar. Letting the sauce simmer gently uncovered also helps some acidity evaporate and encourages natural sweetness to develop.
Can I add other veggies or proteins?
Definitely! Mushrooms, olives, or even anchovies all play well here, adding their own special flavor. Feel free to experiment with sautéed zucchini, spinach, or a handful of baby peas tossed in at the end.
What pasta shapes work best for Pasta Napoletana Recipe?
Long pasta like spaghetti, linguine, or fettuccine is ideal for catching the sauce in every twirl. That said, short shapes like penne or rigatoni will also work in a pinch—just be sure they’re cooked al dente for the best bite.
Final Thoughts
There’s something truly magical about gathering around the table to share a big bowl of Pasta Napoletana Recipe—its bold, sunny flavors never fail to bring people together. So grab your favorite pasta, simmer up this cozy sauce, and let a taste of Naples brighten your meal tonight. Buon appetito!
Print
Pasta Napoletana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful Pasta Napoletana recipe that features a rich tomato-based sauce with garlic and herbs, tossed with spaghetti and garnished with fresh basil and Parmesan cheese.
Ingredients
Pasta:
- 12 oz spaghetti or other long pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil and grated Parmesan cheese for serving
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Prepare the Sauce: Sauté garlic and onion in olive oil. Add tomato paste, crushed tomatoes, herbs, salt, and pepper. Simmer for 15–20 minutes.
- Combine Pasta and Sauce: Toss cooked pasta in the sauce, adding reserved pasta water if needed.
- Serve: Garnish with fresh basil and Parmesan cheese.
Notes
- You can add sautéed mushrooms, olives, or anchovies for a heartier variation.
- Best served with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
