Description
This Pasta Napoletana recipe is a quick and delicious Italian classic featuring al dente spaghetti tossed in a fresh, homemade tomato sauce infused with garlic, onions, and aromatic basil. Finished with a sprinkle of grated Parmesan cheese, this easy-to-make pasta dish is perfect for a satisfying weeknight dinner in just 20 minutes.
Ingredients
Scale
Pasta
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
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
- â…› tsp black pepper
- 1 handful of basil leaves, chopped or torn
- 3 Tbsp grated parmesan, to serve
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. About 5 minutes after starting the sauce, add the pasta and cook according to package instructions until al dente.
- Make the Napoletana Sauce: Heat the olive oil in a large pan over medium heat until shimmering. Add the finely chopped onion and cook for 5-6 minutes until soft and translucent, stirring occasionally to prevent browning.
- Add Garlic and Tomatoes: Stir in the minced garlic cloves and cook for 1 minute until fragrant. Add the canned tomatoes (whole, diced, or cherry) to the pan and break down the tomatoes gently with a spoon if needed.
- Season the Sauce: Add ½ tsp salt and ⅛ tsp black pepper. Let the sauce simmer gently for about 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Basil: Stir in the chopped or torn basil leaves just before draining the pasta, allowing the fresh herb flavor to infuse the sauce.
- Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the pan with the Napoletana sauce. Toss well to coat the pasta evenly with the sauce.
- Serve: Divide the pasta among plates, drizzle a little extra virgin olive oil on top, and sprinkle with grated Parmesan cheese. Serve immediately for the best flavor.
Notes
- You can use whole peeled, diced, or cherry tomatoes based on availability; each gives a slightly different texture.
- Short pasta like bucatini or penne works well if spaghetti is unavailable.
- If you prefer a spicy kick, add a pinch of chili flakes with the garlic.
- For a richer sauce, add a teaspoon of sugar if the tomatoes are too acidic.
- Fresh basil leaves added at the end provide brightness; dried basil can be used but add earlier in the cooking process.
- Parmesan cheese is key for authentic flavor, but can be omitted for a vegetarian option if the cheese contains animal rennet.
