Classic Neapolitan Pasta (Pasta Napoletana)

Classic Neapolitan Pasta (Pasta Napoletana)

Classic Neapolitan Pasta, or Pasta Napoletana, is a simple yet flavorful Italian dish made with spaghetti or bucatini tossed in a rich tomato-based sauce loaded with garlic, onion, fresh basil, and a touch of olive oil. This quick meal comes together in under 30 minutes, perfect for satisfying busy weeknights with authentic Italian taste.

Ingredients

• 12 oz (340g) spaghetti or bucatini
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 28 oz (800g) canned crushed or chopped San Marzano tomatoes
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 12 large fresh basil leaves, coarsely chopped (plus extra for garnish)
• Finely grated Parmigiano Reggiano for serving
• Optional: red pepper flakes and drizzle of olive oil for serving

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain.
2. Meanwhile, heat olive oil over medium heat in a large skillet or saucepan. Add diced onion and sauté for 4-5 minutes until soft and translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in canned tomatoes, salt, and black pepper. Bring to a simmer, breaking up tomatoes if whole.
5. Simmer sauce gently for about 10 minutes until slightly thickened. Add reserved pasta water as needed to reach desired consistency.
6. Stir in chopped basil and cook another minute. Adjust seasoning with salt and pepper.
7. Toss cooked pasta into the sauce and mix well to combine.
8. Serve pasta garnished with Parmigiano Reggiano, extra basil, and, if desired, a pinch of red pepper flakes and a drizzle of olive oil.