Nothing beats the comforting simplicity of Pasta Napoletana. Straight from the heart of Naples, this dish celebrates what Italian cooking is all about — quality ingredients, straightforward technique, and deep flavor from just a handful of pantry staples. A silky tomato sauce infused with garlic and basil wraps around every strand of pasta for a meal that’s timeless, satisfying, and effortlessly elegant.
Table of Contents
Why You’ll Love This Pasta Napoletana
This classic pasta proves that simplicity can be extraordinary.
- Ready in under 25 minutes
- Fresh, vibrant, and comforting
- Perfect for busy weeknights or elegant dinners
- Budget-friendly and family-approved
- Naturally vegetarian
- Tastes even better the next day
When I was traveling through Italy, I learned that the best dishes come from restraint. One of my favorite lessons came from a small Neapolitan trattoria where the chef told me, “A good sauce doesn’t need more — just better.” Every time I make Pasta Napoletana, I remember that advice: fresh ingredients, patience, and a touch of love.
Ingredients You’ll Need
This dish uses simple, high-quality ingredients that speak for themselves.
Main Ingredients
- 8 oz (220 g) spaghetti or bucatini – the traditional base; any pasta shape works
- 1 tbsp olive oil or extra virgin olive oil – adds richness and flavor
- 1 medium onion, finely chopped – creates a sweet, savory base
- 2–3 garlic cloves, minced – brings warmth and aroma
- 1 can (14 oz / 400 g) tomatoes – whole, diced, or cherry for vibrant flavor
- ½ tsp fine salt, plus more to taste – balances the sauce
- ⅛ tsp black pepper – adds subtle spice
- 1 handful fresh basil leaves, chopped or torn – fragrant and bright
- 3 tbsp grated Parmesan cheese – adds umami and creaminess when serving
Optional Add-Ons or Substitutes
- Add a pinch of red pepper flakes for mild heat
- Use Homemade Garlic Parmesan Dinner Rolls on the side
- Try cherry tomatoes for extra sweetness
- Replace Parmesan with Pecorino Romano for sharper flavor
- Add olives or capers for a briny twist
- Toss in grilled chicken or shrimp for protein
Step-by-Step Instructions
A few simple steps turn these basic ingredients into a restaurant-quality meal.
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.
- Sauté onion in olive oil over medium heat for 5 minutes, until soft and translucent.
- Add garlic and cook another 30 seconds until fragrant. (Jake tip: don’t brown it — keep it light for sweetness.)
- Add tomatoes, salt, and pepper. Stir, then simmer uncovered for 10–12 minutes until slightly thickened.
- Mash the tomatoes gently with a spoon to create a smoother texture.
- Stir in basil and simmer for another 1–2 minutes.
- Toss pasta into the sauce, adding a splash of pasta water to loosen it if needed.
- Serve hot, topped with Parmesan and an extra drizzle of olive oil.
Quick Reminders:
- Don’t rush the sauce — simmering builds flavor
- Always season the pasta water
- Use good-quality canned or fresh tomatoes
- Add Parmesan off heat for smooth melting
- Garnish with fresh basil before serving
Expert Tips for Success
The secret to true Italian flavor lies in balance and patience.
- Use ripe, high-quality tomatoes for the best sauce
- Always cook pasta just until al dente — it finishes in the sauce
- Add pasta water gradually to create a silky texture
- Don’t overload the sauce — simplicity is the charm
- Try with Creamy Garlic Chicken Penne for a two-course dinner
- Garnish with extra virgin olive oil just before serving for shine and depth
Serving Suggestions
This pasta pairs perfectly with crisp sides and rustic bread.
- Serve with Cheesy Tennessee Onions for extra comfort
- Add a side salad with balsamic dressing
- Pair with garlic bread or focaccia for dipping
- Serve with grilled vegetables or roasted zucchini
- Enjoy with a light dessert like Cinnamon Sugar Blondies
Storing and Reheating
This simple pasta stores and reheats beautifully — perfect for leftovers.
How to Store It
- Cool completely before storing
- Refrigerate in airtight containers for up to 4 days
- Freeze sauce separately for up to 2 months
- Toss with olive oil before refrigerating to prevent sticking
How to Reheat It
- Stovetop: Warm over low heat with a splash of water or olive oil
- Microwave: Heat in short bursts, stirring between each
- Oven: Bake covered at 300°F for 10 minutes until warmed through
Reheated Napoletana sauce often tastes even better as the flavors meld.
Nutrition Information (Per Serving)
- Calories: 324
- Carbohydrates: 51g
- Protein: 13g
- Fat: 8g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 599mg
- Potassium: 459mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 313IU
- Vitamin C: 11mg
- Calcium: 177mg
- Iron: 2mg
Frequently Asked Questions
What’s the difference between Marinara and Napoletana sauce?
They’re very similar, but Napoletana is slightly lighter and focuses more on fresh tomatoes and basil rather than herbs or onions alone.
Can I add meat?
Yes! Ground beef, Italian sausage, or grilled chicken all work beautifully.
Can I use fresh tomatoes instead of canned?
Absolutely — use about 1½ lbs of ripe tomatoes, blanched and peeled.
Final Thoughts
Pasta Napoletana is proof that the best Italian dishes are the simplest — no fancy ingredients, no fuss, just pure, honest flavor. It’s light, comforting, and full of love, just like a homemade meal should be.
- Use the best tomatoes you can find
- Don’t overcomplicate — let simplicity shine
- Serve hot with fresh basil and a drizzle of good olive oil
Pasta Napoletana
Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté onion in olive oil over medium heat for 5 minutes until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant, avoiding browning.
- Add tomatoes, salt, and pepper. Stir and simmer uncovered for 10–12 minutes until slightly thickened. Mash tomatoes gently.
- Stir in basil and simmer for another 1–2 minutes.
- Toss cooked pasta with the sauce, adding pasta water as needed to loosen. Serve hot, topped with Parmesan and a drizzle of olive oil.
Nutrition
Notes
- This dish is naturally vegetarian and can be made vegan by omitting the Parmesan. Use good-quality tomatoes and fresh basil for the best flavor.
- Let the sauce simmer uncovered to enhance depth.
- Great for leftovers.
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