Pasta Napoletana Recipe
If you’re craving comfort food that feels like a hug from Nonna herself, look no further than Pasta Napoletana! This classic Neapolitan favorite is all about celebrating simplicity—think tender pasta tossed in a vibrant tomato-basil sauce that’s full of depth, yet comes together in under 40 minutes. Every twirl is pure nostalgia, with garlicky undertones, a fragrant kiss of oregano, and just the right hint of heat if you want it. Whether you’re new to Italian cooking or it’s your love language, Pasta Napoletana promises a cozy, satisfying meal that’ll have everyone asking for seconds.
Ingredients You’ll Need
Here’s the magic: with just a handful of ingredients (many you may already have in your pantry), Pasta Napoletana transforms humble staples into something extraordinary. Each one is chosen to add a special flavor, texture, or color to the dish—nothing extra, and nothing missing!
- Spaghetti or other long pasta, 12 ounces: The classic base, perfect for catching all that beautiful sauce—use your favorite shape if you prefer!
- Olive oil, 2 tablespoons: Rich and fruity, it’s the foundation for sautéing and infusing your sauce with depth.
- Garlic cloves, 4, minced: Garlic brings warmth and a signature aroma that’s unmistakably Italian.
- Small onion, finely chopped: Adds gentle sweetness and body to the sauce as it softens and melts down.
- Crushed tomatoes, 1 (28-ounce) can: The heart of Pasta Napoletana, providing rich tomato flavor and a silky base.
- Tomato paste, 2 tablespoons: For an extra punch of tangy, concentrated tomato goodness.
- Dried oregano, 1 teaspoon: This classic Mediterranean herb imparts a subtle, earthy note.
- Red pepper flakes, 1/2 teaspoon (optional): If you’re after a gentle kick, don’t skip this touch of spice.
- Sugar, 1 teaspoon (optional): Helps balance acidity if your tomatoes are especially tangy.
- Salt, 1/2 teaspoon: Essential for making all the flavors pop and seasoning your pasta.
- Black pepper, 1/4 teaspoon: A little sharpness that rounds out the sauce.
- Fresh basil, 1/4 cup chopped (plus more for garnish): The freshness and vibrant green color lift the whole dish.
- Grated Parmesan cheese, for serving: Adds salty, nutty richness—skip it for a vegan option, but highly recommended!
How to Make Pasta Napoletana
Step 1: Cook the Pasta
Fill a large pot with generously salted water and bring it to a rolling boil. Once it’s bubbling away, add your spaghetti (or preferred pasta). Give it an occasional stir so nothing sticks. Cook until al dente—tender with just a slight bite—according to package instructions. Right before draining, remember to reserve about 1/2 cup of the starchy pasta water. Drain the pasta well, and set aside.
Step 2: Sauté the Aromatics
While your pasta works its magic, heat the olive oil in a spacious skillet over medium heat. Toss in the minced garlic and chopped onion, stirring gently as they soften—about 3–4 minutes. The kitchen will immediately smell incredible. Take care not to let the garlic brown; you want it golden and fragrant, not bitter.
Step 3: Build the Tomato Sauce
Stir in the tomato paste and let it cook for a minute, deepening the flavor. Next, add the crushed tomatoes, oregano, and, if you love a little heat, red pepper flakes. Sprinkle in the salt, black pepper, and sugar (if your tomatoes taste quite acidic, give it a little extra love). Mix everything together, then let the sauce bubble away, uncovered, for 15 to 20 minutes. Stir now and then while it thickens and sweetens.
Step 4: Add Basil and Toss the Pasta
Once the sauce is nice and thick, stir in the fresh chopped basil. Taste and adjust the seasoning as needed. Now, add the drained pasta directly to the skillet, tossing everything together so each strand gets gloriously coated. If things seem a bit tight, add a splash of reserved pasta water to make it beautifully glossy and just loose enough.
Step 5: Finish and Serve
Plate your Pasta Napoletana straight away, topping with handfuls of grated Parmesan and more torn basil. Serve it steaming hot so the cheese melts right into the sauce. Now, dig in—this is the soul of true Italian comfort!
How to Serve Pasta Napoletana
Garnishes
Freshly grated Parmesan and vibrant basil are classic, but don’t be afraid to get creative. A drizzle of grassy extra-virgin olive oil right before serving adds shine and bold flavor. For a gentle crunch, try toasted pine nuts or breadcrumbs as an unexpected but delicious finish.
Side Dishes
Pair your Pasta Napoletana with a crisp arugula salad tossed with lemon and olive oil, or a platter of grilled vegetables like zucchini and eggplant for a summery touch. Crusty Italian bread is a must for mopping up every last drop of sauce—and maybe a glass of dry red wine to complete the meal!
Creative Ways to Present
Twirl generous mounds of Pasta Napoletana in shallow bowls for a rustic look, or stack the pasta with tongs for a more dramatic restaurant-style presentation. For dinner parties, offer a choose-your-own-topping bar with marinated olives, roasted garlic cloves, and chili oil so guests can personalize their plates.
Make Ahead and Storage
Storing Leftovers
Got extras? Store leftover Pasta Napoletana in an airtight container in the refrigerator. It will keep deliciously for up to 4 days, and the flavors even deepen overnight, making tomorrow’s lunch extra special!
Freezing
While you can freeze Pasta Napoletana, pasta can sometimes get a bit soft after thawing. For best results, freeze just the sauce in a freezer-safe container for up to three months. When you’re ready, cook fresh pasta and combine with the reheated sauce for that just-cooked texture.
Reheating
For a quick reheat, add a splash of water or broth to loosen up the sauce, then warm the pasta gently in a skillet over medium heat until hot throughout. If you’re short on time, the microwave works too—just use a microwave-safe dish and stir halfway through for even heating.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! In peak tomato season, ripe, juicy tomatoes will make your Pasta Napoletana even more vibrant. Just peel and chop about 2 pounds of fresh tomatoes, and cook them down until they become saucy and rich.
Is this recipe vegan?
It can be! The pasta itself and the sauce are naturally vegetarian. To make Pasta Napoletana fully vegan, simply skip the Parmesan or use a plant-based alternative for serving.
What other pasta shapes work for Pasta Napoletana?
While spaghetti is traditional, linguine, fettuccine, or even penne are all delicious. The sauce clings to longer shapes especially well, but don’t shy away from using what you have on hand.
Can I add protein to this dish?
Definitely! If you want to add some protein, try tossing in sautéed mushrooms, cooked lentils, or pan-seared tofu for a vegetarian boost. Leftover rotisserie chicken or shrimp also pair nicely if you’re not keeping it veggie.
How do I make the sauce richer?
For a deeper flavor in your Pasta Napoletana, splash a bit of red wine into the sauce as it simmers or add a few anchovy fillets when you sauté the onions and garlic—they’ll melt right in and add wonderful umami (without tasting fishy).
Final Thoughts
I hope this Pasta Napoletana recipe brings as much joy to your table as it has to mine. It’s proof that you don’t need fancy ingredients to make something deeply comforting and memorable. Give it a try—you might just find your new go-to for effortless Italian nights at home!
Print
Pasta Napoletana Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Italian pasta dish, Pasta Napoletana features a flavorful tomato sauce with garlic, onions, and basil, served over spaghetti and topped with Parmesan cheese. This vegetarian recipe is quick and easy to make, perfect for a cozy weeknight dinner.
Ingredients
Pasta:
- 12 ounces spaghetti or other long pasta
Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped (plus more for garnish)
- Grated Parmesan cheese for serving
Instructions
- Cook Pasta: Boil salted water, cook pasta al dente, reserve 1/2 cup pasta water, drain pasta.
- Prepare Sauce: Sauté garlic and onion in olive oil, add tomato paste, crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Simmer for 15-20 minutes.
- Finish Dish: Stir in fresh basil, adjust seasoning, add pasta to sauce, toss to coat. Add reserved pasta water if needed. Serve with Parmesan and basil.
Notes
- For a richer flavor, add a splash of red wine before simmering the sauce.
- You can also sauté anchovies or olives for a more traditional southern Italian touch.
- This recipe is naturally vegetarian and simple to make vegan by skipping the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
