Description
This pasta Napoletana recipe is a quick, classic Italian dish featuring al dente pasta tossed in a fresh tomato basil sauce, finished with a touch of parmesan. Perfect for busy weeknights yet elegant enough for guests.
Ingredients
Scale
- 8 oz (220 grams) spaghetti or bucatini
- 1 Tbsp extra virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 can (14 oz/400 grams) tomatoes (whole, diced, or cherry)
- ½ tsp fine salt, plus more to taste
- ⅛ tsp black pepper
- 1 handful fresh basil leaves, chopped or torn
- 3 Tbsp grated parmesan cheese, to serve
Instructions
- Cook the Pasta: Bring salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water and drain.
- Make the Sauce: Heat olive oil in a skillet over medium heat. Sauté onion for 5–6 minutes, then garlic for 2 minutes. Add tomatoes, salt, and pepper. Simmer 15 minutes, stirring occasionally.
- Combine: Toss drained pasta into the sauce with basil. Add a splash of reserved pasta water if needed. Toss to coat.
- Serve: Plate pasta, sprinkle with parmesan, more basil, a drizzle of olive oil, and black pepper.
Notes
- Use high-quality canned tomatoes for the best flavor.
- Cook pasta just until al dente — it will finish in the sauce.
- Add red pepper flakes for a bit of heat if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg