Pasta Napoletana Recipe
If ever there were a dish that captures the vibrant heart of Italy, it’s Pasta Napoletana. Bright, fresh tomato sauce lovingly clings to al dente strands of spaghetti or linguine, with a fragrant finish of basil and a snow shower of Parmesan to complete each forkful. This is the kind of comfort food that’s humble yet celebratory, making family dinner or a special meal with friends feel infinitely warmer. Let’s dive into everything you need to make this Pasta Napoletana a staple in your kitchen!
Ingredients You’ll Need
The beauty of Pasta Napoletana lies in its simplicity—every ingredient is chosen for its ability to build rich flavor and evoke a touch of Naples in your home. Each one plays a unique role, so use the best you can find for a truly memorable meal.
- Spaghetti or linguine: The classic foundation for Pasta Napoletana, choosing your favorite long pasta lets that gorgeous sauce cling to every bite.
- Olive oil: Use extra virgin if possible—the robust flavor forms the base of the sauce and brings all the other elements together.
- Garlic: Sliced thin and sautéed only until fragrant, garlic infuses the sauce with a subtle warmth and depth.
- Onion: When finely chopped and cooked until translucent, onion provides tenderness and a sweet, savory note that softens the acidity of the tomatoes.
- Crushed tomatoes: Go for high-quality canned Italian tomatoes for the best flavor and color; they are the star of this dish.
- Tomato paste: Just a bit gives the sauce a lush, concentrated flavor and deep red hue.
- Sugar: This tiny touch balances acidity, coaxing out the natural sweetness of the tomatoes.
- Dried oregano: Adds classic Italian herbal notes and that signature Mediterranean aroma.
- Dried basil: Layers another dimension of herbaceousness that complements the fresh basil added at the end.
- Red pepper flakes (optional): For those who like a little heat, this brings warmth without overwhelming the sauce.
- Salt and black pepper to taste: Seasoning is key—taste and adjust to make the flavors sing.
- Fresh basil: Chopped and stirred in at the last moment, basil’s green brightness lifts the whole dish.
- Grated Parmesan cheese: Just before serving, a sprinkle ties everything together with a salty, nutty richness.
How to Make Pasta Napoletana
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Toss in the spaghetti or linguine and give it a gentle stir. Cook until the pasta is al dente—tender but still slightly firm to the bite—then drain and set aside. Save a little pasta water to help the sauce cling if you like that restaurant-style finish!
Step 2: Sauté Garlic and Onion
In a large skillet or saucepan, heat the olive oil over medium heat. Scatter in the thinly sliced garlic and sauté just until it turns fragrant, about 30 seconds; watch it carefully so it doesn’t brown. Follow with the finely chopped onion and cook, stirring often, until soft and translucent, about five minutes. This creates the aromatic foundation your Pasta Napoletana sauce needs.
Step 3: Build the Tomato Sauce
Pour in the crushed tomatoes and stir in the tomato paste, sugar, dried oregano, dried basil, and optional red pepper flakes. Season generously with salt and black pepper. Bring to a simmer and let everything bubble gently, uncovered, for 15 to 20 minutes. Stir occasionally—the sauce will thicken, and its bright, lively flavors will mellow and deepen.
Step 4: Add the Fresh Basil
Once the sauce has reached its perfect consistency and taste, stir in the chopped fresh basil. This step infuses your Pasta Napoletana with a fragrant green freshness that balances the rich tomato base. Taste and adjust salt or pepper if needed.
Step 5: Toss and Serve
Add the drained pasta directly to the sauce and toss until every strand is glossy and evenly coated. If the sauce feels too thick, splash in a bit of reserved pasta water. Serve hot, twirled onto plates and topped with a generous shower of grated Parmesan cheese. That’s the Pasta Napoletana magic!
How to Serve Pasta Napoletana
Garnishes
Amp up the freshness by scattering extra basil leaves or a handful of chopped flat-leaf parsley right before serving. A light drizzle of your best olive oil or a pinch more red pepper flakes will make every plate feel just a little more special. Don’t forget a generous cloud of grated Parmesan—truly the finishing touch.
Side Dishes
Pasta Napoletana shines when accompanied by simple sides. Think crusty Italian bread to swipe up extra sauce or a green salad dressed with lemony vinaigrette to balance the richness. If you’re feeling festive, a plate of roasted vegetables or marinated olives echoes the Mediterranean spirit perfectly.
Creative Ways to Present
Serve Pasta Napoletana family-style in one big bowl, so everyone can help themselves, or try plating individual twirls for dramatic flair. You can even nestle spoonfuls into a baked bell pepper or pair it with grilled portobello mushrooms for a modern twist on a classic. For a touch of Neapolitan street-food fun, serve in paper cones as a unique appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Pasta Napoletana to an airtight container, and store in the fridge for up to 3 days. The flavors develop beautifully overnight, making it a wonderful next-day lunch or easy dinner. Just be sure to cool the pasta slightly before sealing it up to avoid condensation.
Freezing
If you want to plan ahead, you can freeze the sauce by itself for up to 2 months. Let it cool completely first, then pour into freezer-safe containers or resealable bags. When craving strikes, thaw in the fridge overnight, reheat, and toss with freshly cooked pasta for a speedy Pasta Napoletana fix.
Reheating
To reheat, warm the Pasta Napoletana gently on the stovetop over low heat, stirring often and adding a splash of water if needed to loosen the sauce. If using a microwave, cover loosely and heat in short bursts, stirring in between until piping hot. Top with a fresh sprinkle of basil or Parmesan to revive those vibrant flavors.
FAQs
Can I use other types of pasta for Pasta Napoletana?
Absolutely! While spaghetti and linguine are the classics, you can use penne, rigatoni, or even fusilli—whatever you have on hand. Just adjust the cooking time to ensure the pasta is al dente and perfect for soaking up the sauce.
Is Pasta Napoletana traditionally vegetarian?
Yes! The original recipe for Pasta Napoletana is a celebration of simple, plant-based ingredients. Just tomatoes, aromatics, herbs, and cheese—though you can easily omit the Parmesan for a vegan option.
How can I make my sauce richer in flavor?
For extra richness, add a splash of red wine to your sauce as it simmers, or sauté a bit of anchovy paste with the garlic and onions if you’re not keeping the dish vegetarian. A handful of chopped olives or capers gives a lovely briny contrast too.
What if my tomato sauce is too acidic?
A pinch more sugar can gently balance out sharp acidity, but taste as you go. Sometimes a pat of butter stirred in at the end can mellow the flavors nicely as well.
Can I prepare Pasta Napoletana ahead for a dinner party?
Definitely. Make the sauce a day or two ahead and reheat gently before tossing with freshly cooked pasta. You can even keep cooked pasta in a bit of olive oil to prevent sticking, then simply combine everything when guests arrive for a stress-free feast.
Final Thoughts
Few dishes are as soul-satisfying and universally loved as Pasta Napoletana. Its simple yet vibrant flavors make it a timeless classic you’ll want to revisit again and again. Give it a try, make it your own, and watch how it quickly becomes a favorite at your table!
Print
Pasta Napoletana Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Pasta Napoletana is a classic Italian pasta dish featuring a rich tomato sauce with hints of garlic, onion, and fragrant herbs, all tossed with al dente spaghetti and finished with a sprinkle of Parmesan cheese.
Ingredients
Pasta:
- 1 pound spaghetti or linguine
Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic (thinly sliced)
- 1 small onion (finely chopped)
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- 1/4 cup chopped fresh basil
- grated Parmesan cheese for serving
Instructions
- Cook the pasta: In salted boiling water, cook pasta until al dente. Drain and set aside.
- Prepare the sauce: Heat olive oil in a skillet, sauté garlic, add onion, then stir in tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes.
- Combine: Add fresh basil to the sauce, mix in the cooked pasta until coated.
- Serve: Serve hot, topped with grated Parmesan cheese.
Notes
- For extra depth, add a splash of red wine while simmering the sauce.
- You can also add capers or olives for a briny twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
