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
Scale
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
