Description
Pasta Napoletana is a classic Italian dish featuring long pasta tossed in a rich, flavorful tomato sauce infused with garlic, onion, and herbs. This easy-to-make recipe impresses with its perfect balance of fresh and savory flavors, making it an ideal main course for any occasion.
Ingredients
Scale
For the Pasta
- 12 oz spaghetti or other long pasta
For the Sauce
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
For Serving
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or your choice of long pasta and cook according to package directions until al dente. Drain the pasta once cooked.
- Prepare the Sauce Base: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes if using. Cook for about 30 seconds until the garlic is fragrant but not browned.
- Simmer the Tomato Sauce: Add the crushed tomatoes, tomato paste, sugar, dried oregano, and dried basil to the skillet. Stir well to combine all ingredients. Let the sauce simmer uncovered for 15 to 20 minutes, stirring occasionally, until it thickens.
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss well to ensure all the pasta is coated evenly with the sauce.
- Serve: Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Notes
- For a richer sauce, stir in a tablespoon of butter at the end of cooking.
- Feel free to add sautéed mushrooms, olives, or anchovies for extra flavor variation.
- This sauce freezes well—store in an airtight container for up to 3 months for convenient future meals.
