Description
A quick and classic Pasta Napoletana recipe featuring a simple yet flavorful tomato sauce with garlic, onions, and fresh basil, served with your choice of spaghetti or bucatini and topped with grated Parmesan cheese. Perfect for a hearty weeknight dinner ready in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz (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 (14 oz / 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 cheese, to serve
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. About 5 minutes into preparing your sauce, add the pasta to the boiling water and cook according to package instructions until al dente.
- Make the Napoletana Sauce: Heat 1 tablespoon of olive oil in a large pan over medium heat until shimmering. Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to brown the garlic.
- Add Tomatoes and Season: Pour in the canned tomatoes (including juices) and break them up with a spoon if whole. Season the sauce with ½ teaspoon of salt and ⅛ teaspoon of black pepper. Let the sauce simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate Basil: Stir in the chopped or torn basil leaves and cook for another minute to infuse the sauce with fresh herb aroma.
- Combine and Serve: Drain the cooked pasta, reserving a small cup of pasta water. Toss the pasta with the Napoletana sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Drizzle with a little extra virgin olive oil for added richness and sprinkle generously with grated Parmesan cheese before serving.
Notes
- Use high-quality canned tomatoes for the best flavor.
- If you prefer a smoother sauce, blend the tomatoes before adding them to the pan.
- Reserve some pasta water to adjust the sauce consistency if it thickens too much.
- Fresh basil can be substituted with dried basil in a pinch, though fresh is preferable.
- This recipe is adaptable—feel free to add chili flakes for a spicy kick or olives for extra depth.
