Easy Napoletana Pasta Recipe
A bright, garlicky tomato-basil pasta that’s weeknight easy yet full of classic Napoletana flavor. Ready in about 35 minutes.
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Servings:
Ingredients
Main Ingredients
- 12 oz spaghetti or other long pasta use your favorite shape
- 2 tbsp extra-virgin olive oil
- 0.5 cup finely chopped yellow onion
- 3 tsp minced garlic
- 28 oz canned crushed tomatoes preferably no salt added
- 0.5 tsp granulated sugar balances acidity
- 0.25 tsp red pepper flakes adjust to taste
- 1 tsp kosher salt plus extra for pasta water
- 0.5 tsp freshly ground black pepper
- 0.5 cup chopped fresh basil loosely packed
- 0.5 cup grated Parmesan cheese for serving
Instructions
Preparation Steps
- Warm olive oil in a large skillet over medium heat.
- Soften the onion with a pinch of salt, stirring, until translucent, about 5 minutes.
- Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Pour in crushed tomatoes and add sugar. Season with salt and black pepper; stir to combine.
- Simmer the sauce gently, uncovered, stirring occasionally, until slightly thickened, 15–18 minutes.
- Meanwhile, boil spaghetti in generously salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Toss drained pasta into the sauce. Splash in a little reserved pasta water to loosen; cook 1 minute.
- Fold in most of the basil. Taste and adjust seasoning. Serve topped with Parmesan and remaining basil.
Notes
Swap spaghetti for bucatini or penne. For extra richness, stir in 1 tbsp butter off heat. Leftovers keep 3 days in the fridge; rewarm with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Easy Napoletana Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.