Pasta Napoletana Recipe
If there is one dish that will instantly transport you to the heart of Italy with every bite, it’s Pasta Napoletana. This humble yet exuberant pasta dish celebrates the sunniest flavors of southern Italy: ripe tomatoes, fragrant basil, and the savory kiss of golden olive oil, all tangled around perfectly cooked noodles. Whether you’re a lifelong pasta lover or searching for a simple recipe that delivers big on comfort and taste, Pasta Napoletana is guaranteed to become your new favorite for busy weeknights or slow, cozy weekends.

Ingredients You’ll Need
The beauty of Pasta Napoletana is in its simplicity; every ingredient pulls its weight to create a vibrant, satisfying dish. Each element adds its own character, from the sweetness of sautéed onions to the peppery hint of fresh basil.
- Spaghetti or bucatini (8oz/220g): Opt for classic spaghetti, bucatini, or even a short pasta—whatever you love, as this dish caters to all shapes.
- Olive oil (1 Tbsp): Choose extra virgin for a rich aroma; you’ll want to finish with an extra drizzle too for that genuine Mediterranean glow.
- Onion (1 medium, finely chopped): The onion forms the flavor base, lending gentle sweetness that balances the tangy tomatoes.
- Garlic cloves (2-3, minced): Fresh garlic is a must, adding warmth and depth to the Napoletana sauce.
- Canned tomatoes (14oz/400g): Use whole, diced, or cherry; just make sure they’re good quality for the brightest flavor.
- Fine salt (½ tsp) & more to taste: Essential for seasoning the sauce and pasta water so every bite is perfectly seasoned.
- Black pepper (⅛ tsp): Adds gentle heat and complexity to the sauce; grind your own for best results.
- Fresh basil leaves (handful, chopped or torn): The soul of Pasta Napoletana—a burst of herbal freshness in every mouthful.
- Grated parmesan (3 Tbsp, to serve): A classic finish; salty, nutty parmesan takes the dish over the top.
How to Make Pasta Napoletana
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil. Give the water a proper pinch of salt—imagine the sea! Begin cooking your pasta about 5 minutes after you start your sauce, so both will be ready around the same time. Aim for al dente for that perfectly toothsome bite.
Step 2: Sauté the Onion
Heat the olive oil in a large, roomy pan over medium heat. Once that oil is shimmering and fragrant, toss in the finely chopped onion. Take care to cook it gently, stirring often, until it turns soft and translucent—about 5 to 6 minutes. This is the secret to a naturally sweet, full-bodied base for your Pasta Napoletana.
Step 3: Add Garlic
Sprinkle the minced garlic into the pan with the onions. Stir constantly for about 2 minutes until everything is outrageously fragrant. Don’t let that garlic brown; you want it to stay soft and mellow, ready to infuse the sauce.
Step 4: Simmer the Tomatoes
Pour in your canned tomatoes, salt, and a few twists of black pepper. Give everything a hearty stir. Let the sauce gently bubble over medium heat for about 15 minutes, stirring every now and then. If you’re using whole tomatoes, break them up with the back of a spoon as they soften, creating a rustic, chunky sauce.
Step 5: Season and Finish the Sauce
Taste the simmered sauce and adjust with more salt or pepper if needed. That’s really the secret—trust your taste buds and make it your own, just like any nonna would.
Step 6: Combine Pasta and Sauce
When the pasta is ready, scoop out half a cup of pasta water and set aside. Drain the pasta, then add it straight into the pan with your sauce. Throw in the fresh basil. Toss everything together so the noodles are lusciously coated, adding a little of that reserved pasta water to create a silky, juicy finish that’s the hallmark of Pasta Napoletana.
Step 7: Serve It Up
Top your steaming bowls with grated parmesan and extra torn basil. For the full Napoletana experience, add a few cracks of black pepper and a glistening drizzle of olive oil. All that’s left is to dig in!
How to Serve Pasta Napoletana

Garnishes
The most classic garnish for Pasta Napoletana is a shower of freshly grated parmesan, scattered right before serving so it melts into the warm sauce. A sprinkle of torn basil leaves adds color and aroma, while a drizzle of your very best extra virgin olive oil provides a glossy finish and even more flavor. If you’re feeling fancy, try a pinch of chili flakes for a little heat.
Side Dishes
Pairing is everything! Serve Pasta Napoletana with a simple green salad tossed in a sharp vinaigrette to cut through the richness, or warm crusty bread for soaking up every last drop of that sauce. Roasted vegetables like zucchini or eggplant also complement the fresh, Mediterranean vibes of the dish beautifully.
Creative Ways to Present
Try twirling individual portions into little pasta nests for a dinner party wow factor, or serve the Pasta Napoletana family-style in a big bowl at the table for everyone to help themselves. For extra flair, top each plate with a basil sprig and a pretty pour of olive oil right at the table—simple touches that make this classic dish feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Pasta Napoletana makes fantastic leftovers! Let any extra cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, making tomorrow’s lunch truly irresistible.
Freezing
If you want to freeze for later, it’s best to freeze just the sauce; pour into a freezer-safe container and stash away for up to three months. Cook fresh pasta when you’re ready to serve for the best texture, then simply reheat the sauce and toss together.
Reheating
To revive leftover Pasta Napoletana, toss everything into a skillet with a splash of water or broth over medium heat, stirring gently until hot. This will loosen the sauce and bring it back to its original glory. Top with a fresh sprinkle of parmesan and basil to brighten up the flavors.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have super-ripe, juicy tomatoes in season, chop them up and use them in place of canned tomatoes. Let them simmer until they break down and the Napoletana sauce thickens—that freshness will taste like summer in every bite.
What’s the best pasta shape for Pasta Napoletana?
While spaghetti or bucatini are traditional, this dish is wonderfully forgiving. Short shapes like penne, rigatoni, or fusilli work just as well, soaking up the sauce beautifully and making every forkful satisfying.
Is it dairy-free or vegan?
Pasta Napoletana is naturally vegetarian, and you can easily make it vegan by skipping the parmesan or swapping in a plant-based cheese. The sauce is already vegan-friendly, letting all those pure, unadulterated flavors shine!
How can I make the sauce taste richer?
Letting the onions slowly caramelize before adding the garlic deepens the sauce, and finishing with a dollop of good olive oil gives a silky, restaurant-quality texture. Some home cooks also stir in a tiny pinch of sugar or a splash of red wine for extra complexity.
Can I double the recipe?
Absolutely! Pasta Napoletana is perfect for feeding a crowd—just double all the ingredients and use a nice, big pot for the sauce. It’s a marvelous choice for easy entertaining, family dinners, or meal prep.
Final Thoughts
Whether you’re recreating Italian memories or just craving an unfussy, feel-good meal, Pasta Napoletana delivers every time. Gather your favorite people, pull out your biggest pot, and let the simplicity and sunshine of Naples brighten your table. You’ll find yourself coming back to this recipe again and again—buon appetito!
PrintPasta Napoletana Recipe
A classic Italian pasta dish, Pasta Napoletana features a rich tomato sauce infused with garlic and onions, tossed with spaghetti and topped with fresh basil and Parmesan cheese. This recipe is easy to make and bursting with authentic flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta:
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
- 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
For the Napoletana Sauce:
- 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
- ⅛ tsp black pepper
- 1 handful of basil leaves, chopped or torn
- 3 Tbsp grated parmesan, to serve
Instructions
- Pasta: Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you start making the sauce.
- Napoletana Sauce: Heat the olive oil in a large pan, add the diced onion and cook until soft and translucent. Add minced garlic and cook until fragrant. Stir in tomatoes, salt, and pepper. Let it cook until slightly reduced. Adjust seasoning. Add drained pasta, basil, and toss until combined. Add reserved water to moisten. Serve with Parmesan, basil, black pepper, and olive oil.
Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 4mg
Keywords: Pasta Napoletana, Italian Pasta, Tomato Sauce Pasta