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How to Make Authentic Pasta alla Napoletana with Homemade Tomato Sauce

Discover the art of creating a true Italian classic with this Pasta alla Napoletana recipe. This dish combines perfectly cooked pasta with a vibrant, homemade tomato sauce infused with garlic, herbs, and a touch of olive oil. It's a simple yet elegant meal that brings the flavors of Naples right to your dinner table.

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Recipe Details

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Pasta alla Napoletana is a classic Italian dish featuring al dente pasta tossed in a rich, flavorful tomato sauce, capturing the essence of Neapolitan cuisine in every bite.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 1 pound (450g) spaghetti or linguine
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 (28 oz) cans whole peeled San Marzano tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh basil leaves, torn
  • 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.

  2. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.

  3. Add the canned tomatoes, crushing them with your hands as you add them to the pan. Stir in the oregano and red pepper flakes (if using).

  4. Bring the sauce to a simmer and cook for 25-30 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.

  5. While the sauce is simmering, cook the pasta in the boiling water according to package instructions until al dente, usually 8-10 minutes.

  6. Reserve 1 cup of pasta cooking water before draining the pasta.

  7. Add the drained pasta directly to the saucepan with the tomato sauce. Toss to coat the pasta evenly, adding a little pasta water if needed to loosen the sauce.

  8. Remove from heat and stir in the torn basil leaves.

  9. Serve immediately, topped with grated Parmigiano-Reggiano cheese.

Chef's Notes

  • For an authentic Neapolitan flavor, use San Marzano tomatoes if available. They have a sweeter, less acidic taste.
  • You can add a small amount of sugar (1/2 teaspoon) to the sauce if the tomatoes are too acidic.
  • For a smoother sauce, use an immersion blender before adding the pasta.
  • Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 20g
  • Carbohydrates: 90g
  • Fat: 14g
  • Fiber: 6g
  • Rich in lycopene from tomatoes
  • Good source of complex carbohydrates and plant-based protein

Serving Suggestions

  • Serve with a side of garlic bread or a crisp green salad.
  • Pair with a medium-bodied Italian red wine like Chianti or Sangiovese.
  • For a complete meal, add grilled chicken or sautéed shrimp on top.
  • Garnish with additional fresh basil leaves and a drizzle of high-quality extra virgin olive oil for an authentic touch.