Description
This Pasta Napoletana recipe features a classic Italian tomato sauce made with fresh garlic, onions, and basil, tossed with perfectly cooked spaghetti or bucatini. It offers a simple yet flavorful meal ready in just 20 minutes, ideal for a quick weeknight dinner that celebrates the authentic taste of Naples.
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 rolling boil. Prepare to cook the pasta approximately 5 minutes after starting the sauce so they finish around the same time. Add the pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Make the Napoletana sauce: Heat 1 tablespoon of olive oil in a large pan over medium heat. When the oil starts to shimmer, add the finely chopped onion. Sauté gently for 5-6 minutes or until the onion becomes soft and translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic cloves and cook for about 1 minute until fragrant but not browned to avoid bitterness.
- Add tomatoes and seasoning: Pour in the canned tomatoes with their juices. Break up whole tomatoes with the back of a spoon if needed. Add ½ teaspoon of fine salt and ⅛ teaspoon of black pepper. Let the sauce simmer gently for about 8-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Finish the sauce: Tear or chop the basil leaves and stir into the sauce just before removing from heat to preserve their fresh aroma. Adjust seasoning with additional salt if needed.
- Combine pasta and sauce: Drain the cooked pasta well, reserving a little pasta water if needed to loosen the sauce. Toss the pasta directly into the sauce pan, mixing thoroughly to coat every strand.
- Serve: Plate the pasta, drizzle with a little extra virgin olive oil for a silky finish, and sprinkle generously with grated parmesan cheese. Serve immediately while hot.
Notes
- Be sure not to overcook the garlic to keep the sauce fragrant without bitterness.
- You can use any type of canned tomatoes based on your preference: whole, diced, or cherry tomatoes all work well.
- Reserving a small amount of pasta cooking water helps loosen the sauce if it becomes too thick.
- For a vegan version, omit the parmesan or use a plant-based alternative.
- Fresh basil added at the end provides the best flavor impact, avoid cooking it too long.
