Name: Pasta Napoletana Recipe
Prep time: 3 min
Cook time: 22 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8oz (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 (14oz/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

Jump to Recipe·5 from 8 reviews

If you’re searching for a comforting Italian classic that celebrates simple ingredients and bold flavors, pasta Napoletana is destined to become your go-to weeknight dinner. With juicy tomatoes, fragrant basil, a touch of garlic, and perfectly cooked pasta, this dish is a joyful plateful that brings the heart of Naples to your table in just 25 minutes. Balanced, hearty, and endlessly inviting, pasta Napoletana is as delicious as it is easy to prepare, making it perfect for both new cooks and lifelong pasta lovers alike.

Ingredients You’ll Need

The beauty of pasta Napoletana lies in its straightforward, pantry-friendly ingredients. Each one adds character: freshness from the basil, sweetness from tomatoes, richness from olive oil, and of course, the irresistible allure of parmesan cheese. Here’s what you’ll need for a truly unforgettable meal:

Pasta: Classic spaghetti or bucatini captures the sauce perfectly, but any shape you love will work beautifully.
Olive Oil: Use good quality (extra virgin if possible) as it forms the aromatic base of your sauce.
Onion: Diced finely, the onion melts into the sauce, adding natural sweetness and depth.
Garlic: Minced garlic lifts every bite with that distinct Italian flavor and fragrance.
Canned Tomatoes: Opt for whole, diced, or cherry canned tomatoes—whatever’s on hand for a lush, vibrant sauce.
Fine Salt: Essential for balancing acidity and bringing out the natural flavors of the ingredients.
Black Pepper: Just a hint, freshly ground if you can, gives a subtle kick.
Basil Leaves: Torn or chopped fresh basil provides an herbal brightness and beautiful color.
Grated Parmesan: Finish with freshly grated parmesan for a salty, nutty, creamy finish.

How to Make Pasta Napoletana

Step 1: Boil the Pasta

Set a large pot of salted water to a lively boil, as this is where your pasta Napoletana adventure begins. Start cooking your chosen pasta about five minutes after you begin the sauce to ensure everything comes together perfectly. Cook until just al dente—the magic point where the pasta holds its shape but yields gently to the bite. Don’t forget to save about half a cup of that hot, starchy water; you’ll thank yourself at the end!

Step 2: Sauté the Onion

Heat the olive oil in a wide skillet or pan over medium heat. When it shimmers, toss in your finely chopped onion. Take your time here—let the onion cook gently for five to six minutes, until it becomes soft, sweet, and translucent. This forms the satisfying backbone of the sauce, and you’ll know it’s ready when your kitchen smells utterly inviting.

Step 3: Add Garlic

Sprinkle in the minced garlic and stir for about two minutes. As the garlic cooks, its bold aroma fills the air, mingling with the onion to set the delicious foundation of your sauce. You’re building flavor on flavor, so let the garlic get fragrant but not browned.

Step 4: Simmer the Tomato Sauce

Pour in the canned tomatoes, followed by the salt and a twist of black pepper. Give everything a good stir and let the sauce bubble gently over medium heat for about 15 minutes. Stir occasionally, smashing any whole tomatoes against the side of the pan to break them up. The sauce will reduce and thicken slightly, gathering depth and sweetness as it simmers—a true hallmark of a great pasta Napoletana sauce.

Step 5: Finish and Combine

Taste the sauce and adjust the seasoning to your liking; now’s the moment to make it truly your own! Add the drained pasta directly into the sauce along with the fresh basil, tossing everything together so the pasta is slicked in that vivid, herb-flecked tomato goodness. Splash in a bit of the pasta cooking water if you want the sauce a little silkier and more luscious—it’s the chef’s secret for juicy, restaurant-style results. Plate up your pasta Napoletana with a shower of grated parmesan and, if you fancy, a final drizzle of olive oil or a few cracks of black pepper.

How to Serve Pasta Napoletana

Garnishes

Nothing transforms a bowl of pasta Napoletana quite like a flurry of freshly grated parmesan cheese, a scatter of torn basil leaves, and a glistening drizzle of extra virgin olive oil. If you enjoy a bit of heat, a sprinkle of crushed chili flakes or freshly cracked black pepper makes each bite pop. Finish with a swirl of olive oil for an irresistible sheen and aroma.

Side Dishes

Pasta Napoletana is hearty enough to shine alone, yet it plays well with simple sides. A crisp green salad with a lemony vinaigrette adds freshness, while warm, crusty Italian bread is perfect for scooping up every last bit of sauce. If you want something more classic, garlic bread or roasted vegetables are beautiful companions for this dish.

Creative Ways to Present

Get playful with your plating to turn pasta Napoletana into a restaurant-worthy experience at home. Swirl the pasta into neat nests with tongs, then top with basil and parmesan. Serve in individual bowls for a cozy, intimate feel, or pile high on a family-style platter for a celebratory feast. You can even garnish with roasted cherry tomatoes or a handful of olives for extra color and flavor. Presentation is half the fun when it comes to welcoming friends to your table!

Pasta Napoletana: Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your pasta Napoletana in an airtight container in the refrigerator for up to two days. The flavors actually deepen overnight, making next-day servings deliciously satisfying. Although basil leaves may darken in the fridge, don’t worry—they’ll still bring that classic flavor.

Freezing

Pasta Napoletana sauce can be frozen by itself for easy future meals. Simply cool the sauce, transfer to a freezer-safe container, and freeze for up to three months. For best results, cook the pasta fresh when you’re ready to serve; freezing cooked pasta can make it a little softer, but it’s still a lifesaver for busy nights.

Reheating

To reheat, add a splash of water or a drizzle of olive oil to revive the sauce’s silky texture, then microwave briefly or warm gently in a skillet over low heat. Stir well to keep things creamy and luscious. If you’re using reheated pasta, don’t forget to top it with a fresh sprinkle of parmesan and basil to recapture that just-cooked flavor.

FAQs

What type of pasta works best in pasta Napoletana?

While spaghetti and bucatini are the most traditional choices, any short pasta—like penne or rigatoni—will hold the sauce beautifully. Feel free to use what you love or what’s in your pantry!

Can I make pasta Napoletana vegan?

Absolutely! Just skip the parmesan or use a plant-based alternative, and you’ll have a vibrant, fully vegan pasta Napoletana bursting with flavor.

Is fresh basil essential, or can I use dried?

Fresh basil brings an incomparable burst of aromatic freshness to pasta Napoletana, but in a pinch, a small amount of dried basil will work. Add it early in the sauce so the flavors meld properly.

Can I add protein or extra vegetables?

Of course! Try tossing in cooked chicken, tuna, or chickpeas for protein, or sauté chopped zucchini, eggplant, or bell peppers with the onion for a veggie-packed twist. Pasta Napoletana is wonderfully flexible.

What’s the secret to a truly flavorful sauce?

Letting the tomatoes simmer gently and using good olive oil makes all the difference for pasta Napoletana. Don’t rush the aromatics, and finish with fresh basil and parmesan for that irresistible Italian finish.

Final Thoughts

If you love homey, robust flavors with minimal fuss, you owe it to yourself to try pasta Napoletana. Trust me, one forkful and you’ll be transporting yourself to an Italian trattoria, no passport required. Enjoy every bite—and don’t forget the extra parmesan!