Pasta Napoletana Recipe

Pasta Napoletana recipe always reminds me of the first time I visited Naples and I was wandering the tiny streets and I smelled the most inviting aroma of simmering tomatoes and fresh basil and I knew I had to taste it and that first bite of classic, simple pasta changed the way I saw Italian cooking forever.

I started making this at home to capture that same magic and it’s so comforting and bright and it brings a little bit of Italy right to my table and even when I’m short on time, this dish feels like a small celebration of good ingredients and pure flavor.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Spaghetti – The perfect pasta shape to hold the sauce beautifully.
• Olive oil – Adds a smooth richness and brings the sauce together.
• Garlic – Gives a fragrant, irresistible depth to the sauce.
• Crushed tomatoes – The heart of the Napoletana sauce, fresh and tangy.
• Fresh basil – Infuses the sauce with that classic Italian aroma.
• Salt and black pepper – Essential to season and balance the flavors.
• Parmesan cheese – Adds a salty, nutty finish on top.

Tools You’ll Need

• Large pot – For boiling the pasta to al dente perfection.
• Skillet or large pan – To simmer and build the sauce.
• Wooden spoon – Ideal for stirring and breaking down tomatoes gently.
• Colander – For draining the cooked pasta.
• Tongs – To toss the pasta with sauce easily.
• Grater – For fresh Parmesan on top.

Instructions

Step 1

I start by bringing a large pot of salted water to a boil and cook the spaghetti until al dente.

Step 2

While the pasta cooks, I heat olive oil in a large skillet over medium heat and add minced garlic, stirring until it becomes fragrant but not browned.

Step 3

I pour in the crushed tomatoes, season with salt and pepper, and let it simmer for about 15 minutes, stirring occasionally.

Step 4

I add fresh basil leaves into the sauce during the last few minutes to infuse that lovely aroma.

Step 5

I drain the spaghetti, reserving a bit of pasta water in case the sauce needs thinning.

Step 6

I toss the pasta directly in the skillet with the sauce, adding a splash of pasta water if needed to coat each strand beautifully.

Step 7

I serve it immediately with plenty of freshly grated Parmesan and more basil on top.

Tips

If you want an even richer flavor, I sometimes add a pinch of red pepper flakes to the sauce for gentle heat. I also like using whole peeled tomatoes and crushing them by hand for a rustic texture. Always use fresh basil rather than dried it really makes a difference!

Ways to Serve

I usually serve this with a crisp green salad and some warm, crusty bread to soak up the sauce. You can also pair it with grilled veggies or a simple antipasto platter if you’re entertaining.

Frequently Asked Questions

Can I use another type of pasta?

Yes! You can use linguine, fettuccine, or penne whatever you have on hand.

Can I make Pasta Napoletana sauce ahead?

Absolutely! You can prepare the sauce a day ahead and just reheat it when you cook the pasta.

How do I store leftovers?

I keep leftovers in an airtight container in the fridge for up to three days, reheating gently with a splash of water or extra olive oil.

See You in the Kitchen

I hope you try this Pasta Napoletana recipe and fall in love with its bright, simple flavors like I did! Let me know how yours turns out and feel free to share photos I’d love to see them!

Happy Cooking!