pasta napoletana

This scrumptious pasta Napoletana is ready in less than 30 minutes and it&#039;s made with a handful of basic ingredients. Easy peasy, but so juicy, full of flavor and totally delicious.

Pasta Napoletana

(220 grams) spaghetti or bucatini (short pasta is fine too)

olive oil

onion, finely

2-3 garlic cloves, minced

½ tsp fine salt, plus more to taste

⅛ tsp black pepper

basil leaves, chopped or torn

Tbsp grated parmesan, to serve

Bring a large pot of salted water to the boil. Start cooking the pasta about 5 minutes after you start making the sauce.

Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.

Pasta

Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes.

Stir in the minced garlic and cook for 2 minutes until fragrant.

Add the tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it&#39;s slightly reduced. Stir occassionally, and if you use whole tomatoes break them with a back of a spoon.

When the sauce is ready, taste and adjust the seasoning according to your liking.

Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicer and moist.

Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!

Napoletana Sauce

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Pasta Napoletana

Top 1 pasta napoletana recipes from across the web

The most viewed pasta napoletana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pasta Napoletana

The most viewed pasta napoletana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine