Ingredients
Pasta
- 8oz (220 grams) spaghetti or bucatini (short pasta is fine too)
Napoletana 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
- 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 the boil. Start cooking the pasta about 5 minutes after you start making the sauce. Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
- Napoletana Sauce – Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, about 5-6 minutes. Stir in the minced garlic and cook for 2 minutes until fragrant. Add the tomatoes, salt, and black pepper. Let it cook over medium heat for about 15 minutes until slightly reduced. Adjust seasoning to taste. Add drained pasta to the pan along with basil, toss until combined. Add reserved starchy water to adjust consistency. Serve with parmesan, basil, black pepper, and olive oil if desired.
Notes
- ADDITIONAL INGREDIENTS: you can add a handful of whole or chopped olives, canned tuna (previously drained), a few anchovies or 1 Tbsp of capers. Add one or a combination of these ingredients when the onion is translucent.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 5g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 4mg
