Name: Pasta Napoletana Recipe
Prep time: 3 min
Cook time: 22 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz (220 grams) spaghetti or bucatini (short pasta is fine too); 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; ⅛ tsp black pepper; 1 handful of basil leaves, chopped or torn; 3 Tbsp grated Parmesan, to serve

Pasta Napoletana is the very definition of Italian comfort food: a tangle of perfectly cooked pasta blanketed in a bright, garlicky tomato sauce with fresh basil and just the right touch of parmesan. This recipe brings the traditional flavors of Naples right to your kitchen, and, best of all, you’ll need less than half an hour from start to finish to create this timeless classic. It’s as warm and inviting as a bustling Neapolitan trattoria and honestly, it’s a dish I make whenever I crave something simple, familiar, and absolutely, mouthwateringly delicious.

Ingredients You’ll Need

All you need for a memorable Pasta Napoletana are a handful of pantry staples and a few fresh touches. Every ingredient in this recipe is chosen for how it shapes the soul of the dish, whether it’s the richness of olive oil, the sweetness of a good tomato, or the unmistakable perfume of basil.

Pasta: 8 oz (220 grams) of spaghetti or bucatini is just right—short pasta works too if that’s what you have on hand! The shape will affect each bite’s texture.
Olive oil: 1 tablespoon of olive oil or extra virgin olive oil, plus a little more for drizzling, lends a silky mouthfeel and grassy notes.
Onion: One medium-sized onion, finely chopped, adds sweetness and depth to the sauce base.
Garlic cloves: 2-3 cloves, minced, infuse the sauce with their unmistakable aroma—don’t skimp!
Canned tomatoes: 1 can (14 oz/400 grams), whether whole, diced, or cherry tomatoes, bring the sunshine and vibrant color of Italy to your pan.
Fine salt: 1/2 teaspoon, plus more to taste, enhances all the other flavors—taste as you go!
Black pepper: 1/8 teaspoon, freshly ground if possible, for a little kick at the end.
Basil leaves: One generous handful, chopped or torn—you’ll love how the basil brightens the finish.
Grated parmesan: 3 tablespoons, for serving, creates that irresistible savory finish we all crave.

How to Make Pasta Napoletana

Step 1: Prepare the Pasta

Start by bringing a big pot of salted water to a boil. Trust me, well-salted water is crucial, because it’s the first step to seasoning your pasta from the inside out. You’ll want to add your pasta about five minutes after you start the sauce to get the timing just right.

Step 2: Cook the Pasta

Once your water is at a rolling boil, add the pasta and cook according to the packet instructions until it’s beautifully al dente. Before draining, scoop out half a cup of that starchy pasta water—this will work wonders for your sauce later. Drain the rest and set the pasta aside.

Step 3: Begin the Sauce

While your pasta simmers, heat the olive oil in a large pan over medium heat. When you notice the oil shimmering, throw in the chopped onion. Cook it, stirring occasionally, until it’s soft and translucent (about 5–6 minutes). This step builds that irresistible sweetness into your Pasta Napoletana sauce.

Step 4: Add the Garlic

Next, add those minced garlic cloves straight into the pan. Let them cook for two minutes, just until fragrant. You’ll see the magic happen almost instantly as the kitchen fills with that classic Italian aroma.

Step 5: Simmer the Tomatoes

Now, add your can of tomatoes, the salt, and the black pepper. Stir everything together, breaking up whole tomatoes with the back of your spoon if that’s what you’ve used. Let the mixture cook for about fifteen minutes, stirring every so often, until the sauce reduces slightly and the flavors meld together.

Step 6: Season and Taste

Once the sauce has thickened a bit, give it a taste and adjust the salt and pepper as you like. Your goal is a harmonious, glossy tomato sauce that makes you want to dive in with a fork.

Step 7: Combine and Finish

Add your drained pasta to the pan with the sauce. Sprinkle in the fresh basil leaves, and toss everything together until the pasta is thoroughly coated. If the sauce looks a little tight, drizzle in some reserved pasta water for extra silkiness and moisture.

Step 8: Serve and Savor

Twist generous helpings onto plates and finish each serving with a mountain of freshly grated parmesan. Don’t forget a final flourish of basil and an optional drizzle of extra virgin olive oil for a truly authentic Pasta Napoletana experience!

How to Serve Pasta Napoletana

Garnishes

Pasta Napoletana shines with simple, thoughtful garnishes. Freshly grated parmesan is an absolute must, and a scattering of torn basil keeps everything tasting lively and fresh. For a final touch, crack a bit of black pepper over the top and finish with a little drizzle of extra virgin olive oil, which adds gorgeous sheen and aroma.

Side Dishes

Keep the sides unfussy—think crusty Italian bread perfect for sopping up every drop of sauce, a bright green salad tossed with balsamic and good olive oil, or even roasted vegetables. Since Pasta Napoletana is packed with flavor, a simple side is all you need.

Creative Ways to Present

For special occasions, twirl the pasta into little nests on each plate and nestle a sprig of basil in each one. Or, if you’re making this dish for a crowd, serve it family-style in a big rustic bowl—let everyone help themselves! For a little extra indulgence, layer Pasta Napoletana in a casserole with mozzarella and bake it for a bubbly, golden twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pasta Napoletana, transfer it to an airtight container once it’s cooled to room temperature. It will stay fresh in the fridge for up to three days. The flavors deepen as it rests, so leftovers are always a treat for lunch!

Freezing

While pasta itself can suffer a bit in texture after freezing, you can absolutely freeze the Napoletana sauce on its own for up to two months. Let it cool, then pack it into freezer-safe containers. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

Reheating

To reheat, simply put the pasta and sauce in a saucepan with a splash of water or extra tomato sauce to keep things moist. Warm it over medium-low heat, stirring frequently, until hot. For individual portions, a minute or two in the microwave works just fine—just add a bit of water and cover loosely before heating.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! When tomatoes are in glorious, sun-ripened season, fresh chopped tomatoes will add even more vibrancy to your Pasta Napoletana. You may need to cook the sauce a bit longer to reach the ideal consistency, but the result is worth every minute.

Can I make Pasta Napoletana vegan?

You sure can. To make this dish vegan, simply leave out the parmesan or use your favorite plant-based alternative for a similar savory finish. Otherwise, the entire recipe is naturally plant-friendly.

What’s the best pasta shape for this recipe?

Traditionally, spaghetti or bucatini are the top choices for Pasta Napoletana, but really, any pasta shape you love will work. Short pasta like penne or rigatoni snuggles up nicely to the sauce, too.

How can I make the sauce spicier?

If you like a bit of heat, toss a pinch of red pepper flakes in with the garlic. This tiny tweak gives the Pasta Napoletana a gentle kick without overpowering the classic flavors.

Can I add extra ingredients to the sauce?

Definitely! Olives, canned tuna, anchovies, or even a spoonful of capers are all wonderful additions. Sauté them with the onion for a couple of minutes before adding the tomatoes for extra depth and complexity.

Final Thoughts

If you’re searching for a tried-and-true Italian classic that’ll win hearts at the table, look no further than Pasta Napoletana. I hope this recipe inspires you to gather your favorite people and savor the magic of simple, beautiful ingredients. Buon appetito, and happy cooking!