Description
This classic Pasta Napoletana recipe features al dente spaghetti tossed in a simple, flavorful tomato sauce made with garlic, onions, fresh basil, and finished with grated Parmesan. A quick and authentic Italian dish perfect for a comforting weeknight meal.
Ingredients
Scale
Pasta
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
Sauce
- 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
- â…› tsp black pepper
- 1 handful of basil leaves, chopped or torn
To Serve
- 3 Tbsp grated parmesan
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil, adding a good amount of salt to season the pasta water. Start cooking the pasta about 5 minutes after beginning the sauce preparation so that both finish around the same time.
- Sauté Onions: Heat the olive oil in a large pan over medium heat until shimmering. Add the finely chopped onion and cook for 5-6 minutes until the onion becomes soft and translucent, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, ensuring it doesn’t brown to keep the sauce fresh and flavorful.
- Cook Tomatoes: Add the canned tomatoes (whole, diced, or cherry) to the pan with the onions and garlic. Use a spoon to break down whole tomatoes if needed. Season with ½ tsp fine salt and ⅛ tsp black pepper. Simmer the sauce gently over medium-low heat for about 8-10 minutes until it thickens slightly and the flavors meld.
- Drain Pasta: Once the pasta is al dente, reserve a small cup of pasta cooking water, then drain the pasta.
- Toss Pasta with Sauce: Add the drained pasta directly to the sauce pan. Toss together over low heat, adding a little pasta water if needed to loosen the sauce and help it cling to the noodles.
- Add Basil: Stir in the chopped or torn basil leaves just before serving for a fresh, fragrant finish.
- Serve: Plate the pasta and drizzle with extra virgin olive oil if desired. Sprinkle generously with grated Parmesan cheese and serve immediately while hot.
Notes
- Use good quality canned tomatoes for the best flavor.
- You can substitute bucatini or short pasta shapes like penne if preferred.
- Reserve some pasta cooking water; it helps to adjust the sauce consistency perfectly.
- Fresh basil is key to this dish, but if unavailable, dried basil can be used as a last resort.
- Parmesan is traditional, but pecorino cheese can also be an excellent alternative.
