Description
A classic Italian recipe for Pasta Napoletana, featuring a simple yet flavorful tomato-based sauce tossed with spaghetti or bucatini and topped with fresh basil and Parmesan cheese.
Ingredients
Pasta:
- 8 oz (220 grams) spaghetti or bucatini (short pasta is fine too)
Napoletana 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
- ⅛ tsp black pepper
- 1 handful of basil leaves, chopped or torn
- 3 Tbsp grated Parmesan, to serve
Instructions
- Pasta: Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you start making the sauce. Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
- Napoletana Sauce: Heat the olive oil in a large pan. Add diced onion and cook until soft. Stir in minced garlic and cook until fragrant. Add tomatoes, salt, and pepper. Cook over medium heat for 15 minutes. Adjust seasoning. Add drained pasta, basil, and toss. Add reserved water if needed. Serve with Parmesan, basil, black pepper, and olive oil.
Notes
- ADDITIONAL INGREDIENTS: You can add olives, canned tuna, anchovies, or capers to enhance the flavor of the sauce.
- Prep Time: 3 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 6mg
