Description
Pasta Napoletana: Classic Neapolitan pasta dish with rich tomato sauce, garlic, olives, and capers. Quick, comforting, crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) pasta (spaghetti or bucatini work best)
- 2 pounds (900g) ripe San Marzano tomatoes (or high-quality canned whole tomatoes)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely diced (about 1 cup/150g)
- 1 teaspoon granulated sugar (optional, only if tomatoes lack sweetness)
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 bunch fresh basil (about 1 ounce/30g), leaves torn
- 2 tablespoons unsalted butter (optional, for richness)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving
Instructions
- Step 1: Prepare your tomatoes If using fresh tomatoes, bring a large pot of water to a boil. Cut a small X at the bottom of each tomato and blanch for 30 seconds. Transfer to an ice bath, then peel, remove seeds, and roughly chop. If using canned tomatoes, drain and crush by hand, reserving the juice.
- Step 2: Infuse oil with garlic In a large, heavy-bottomed pan, heat olive oil over medium heat. Add the sliced garlic and cook until fragrant and just beginning to turn golden, about 1-2 minutes.
- Step 3: Sauté onions Add diced onion to the pan and sauté until translucent, about 5 minutes. Season with a pinch of salt to help draw out moisture and prevent browning.
- Step 4: Combine tomatoes with garlic and onions Add your prepared tomatoes to the pan along with their juices. Stir to combine with the garlic and onions. If your tomatoes lack natural sweetness, add the optional teaspoon of sugar. Include red pepper flakes now if you’re using them.
- Step 5: Simmer the sauce Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook uncovered, stirring occasionally, for about 25-30 minutes until it thickens and develops a rich flavor.
- Step 6: Cook pasta While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add pasta and cook until very al dente (about 2 minutes less than the package instructions suggest).
- Step 7: Finish cooking pasta in sauce Reserve 1 cup of pasta cooking water before draining. Add the drained pasta directly to your sauce, along with about ¼ cup of the reserved pasta water. Increase heat to medium and toss continuously, allowing the pasta to finish cooking in the sauce for 1-2 minutes.
- Step 8: Add finishing touches Remove from heat and stir in torn basil leaves and optional butter for added richness. If the sauce needs thinning, add more pasta water a tablespoon at a time until you reach your desired consistency.
- Step 9: Adjust seasoning and serve Taste and adjust seasoning with salt and pepper. Serve your Pasta Napoletana immediately in warmed bowls, garnished with additional basil and freshly grated cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg