Pasta Napoletana is the kind of dish that instantly transports you to the heart of Naples with every twirl of your fork! Bright, saucy, and full of vibrant flavors, this classic Italian pasta is all about the irresistible combination of sweet tomatoes, fresh basil, and a hint of garlic, all tossed with perfectly cooked noodles. It’s a weeknight-friendly meal that looks and tastes like it came straight from an Italian trattoria, yet comes together in just about 25 minutes. If you crave something comforting and restaurant-quality that’s totally doable at home, Pasta Napoletana is about to become your new obsession.

Ingredients You’ll Need
Pasta Napoletana shows just how magical simplicity can be! Every ingredient has a job to do — from silkiness, to depth of flavor, to bright herby notes. Gather these few staples and watch them work together for Italian perfection.
- Pasta: 8oz (220 grams) of spaghetti or bucatini sets the stage; short pasta varieties like rigatoni also work beautifully to capture the sauce.
- Olive Oil: 1 Tbsp olive oil or extra virgin olive oil starts the sauce and adds that luscious, fruity base.
- Onion: 1 medium-sized onion, finely chopped, forms the aromatic foundation and develops sweetness as it cooks.
- Garlic: 2-3 cloves, minced, bring a touch of pungency and warmth that’s unmistakably Italian.
- Canned Tomatoes: 1 can (14oz/400 grams) of whole, diced, or cherry tomatoes; use the best you can find for rich, naturally sweet flavor.
- Salt: ½ tsp fine salt, plus more to taste, enhances and intensifies every component of this dish.
- Black Pepper: ⅛ tsp, just a hint to balance the sweetness of the tomatoes and add mild heat.
- Basil Leaves: A handful, chopped or torn; this is the secret to the dish’s bright, fresh finish.
- Parmesan: 3 Tbsp grated parmesan to serve, for that irresistible savory finish — more is always welcome!
- Optional Add-Ins: Olives, capers, canned tuna, or anchovies can be tossed in for more depth and briny, complex flavor.
How to Make Pasta Napoletana
Step 1: Boil the Pasta
Start by bringing a big pot of salted water to a rapid boil. You’ll want to time your pasta so everything comes together perfectly — start cooking the noodles about five minutes after you begin the sauce. Cook the pasta according to package directions until just al dente, scoop out half a cup of pasta water (trust me, you’ll want this for perfect sauce texture), then drain your pasta and set aside.
Step 2: Make the Napoletana Sauce
Place a large pan over medium heat and add the olive oil. Once it starts to shimmer, toss in your finely chopped onion. Stir and cook until the onion is soft and translucent, about five to six minutes — this step builds a mellow, slightly sweet base for your sauce.
Step 3: Add the Garlic
Sprinkle in the minced garlic and cook for another two minutes, just until fragrant. You want to fill your kitchen with that magical aroma without letting the garlic brown or burn.
Step 4: Add Tomatoes and Season
Pour in the canned tomatoes, sprinkle with salt and a twist or two of black pepper. Give everything a good stir, then let it bubble away over medium heat for about fifteen minutes. This is where the sauce thickens up and flavors concentrate. If you’re using whole tomatoes, smash them with the back of your spoon. Stir now and then — you’re looking for a slightly reduced, velvety sauce.
Step 5: Finish the Sauce and Combine
Taste and adjust the seasoning. Now add your drained pasta directly into the sauce, along with the fresh basil. Toss everything together, splashing in a bit of reserved starchy pasta water to help the sauce cling like a dream. The noodles should look glossy and feel perfectly coated.
Step 6: Serve
Divide your beautiful Pasta Napoletana between plates or shallow bowls. Shower generously with grated parmesan, a scattering of torn basil leaves, maybe a crack of fresh black pepper, and a swirl of extra virgin olive oil if you’re feeling fancy. Every bite will be pure Neapolitan comfort.
How to Serve Pasta Napoletana

Garnishes
A shower of freshly grated parmesan is non-negotiable for that nutty, salty finish. Extra torn basil leaves on top bring a pop of vibrant green and fragrance. If you crave a little heat, a light sprinkle of crushed red pepper or a drizzle of quality extra virgin olive oil can take your Pasta Napoletana to new heights.
Side Dishes
This dish is a star on its own, but it pairs beautifully with a classic Italian salad (think peppery arugula tossed with lemon and olive oil) or a basket of warm, crusty bread for mopping up every last bit of sauce. Roasted vegetables or grilled zucchini are fantastic lighter options if you want something wholesome and seasonal alongside your Pasta Napoletana.
Creative Ways to Present
For a dinner party vibe, serve Pasta Napoletana in a large, shallow bowl at the center of the table with plenty of tongs for sharing. Or for individual flair, twist the pasta into tall nests with a fork and top with a generous spoonful of sauce and basil on each plate. If you love a rustic touch, use wide bowls and let everyone garnish their own as they wish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pasta Napoletana in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making tomorrow’s lunch almost as exciting as tonight’s dinner!
Freezing
For longer storage, the sauce itself (without the pasta) freezes beautifully. Let it cool completely, then pack it into freezer-safe containers for up to three months. When you’re ready for another Italian night, thaw in the fridge and warm gently on the stove before tossing with hot pasta.
Reheating
To reheat Pasta Napoletana, add a splash of water or broth to the pan and warm over medium-low heat, tossing gently until heated through. If reheating in the microwave, cover loosely and heat in short bursts, stirring in between to keep the pasta moist and flavorful.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! While canned tomatoes make this dish speedy and consistent year-round, if you have access to ripe, in-season tomatoes, just chop them and simmer a bit longer to cook off their extra liquid.
Is Pasta Napoletana vegetarian?
Yes, the base recipe is completely vegetarian as written. Just check your parmesan for vegetarian labeling, or use a vegetarian-friendly hard cheese in its place if you prefer.
What pasta shapes work best with this sauce?
Classic spaghetti or bucatini are traditional, but honestly, any pasta you love will work. Even short shapes like penne or rigatoni do a great job capturing the sauce in every bite!
How can I add protein to Pasta Napoletana?
If you want to boost the protein, try adding some drained canned tuna, a few anchovies, or even chickpeas when cooking the onions. These all pair beautifully with the saucy, rustic vibe of the dish.
Can I make the sauce ahead of time?
Yes! Napoletana sauce can be made a day or two ahead and stored in the fridge. Reheat gently on the stove and toss with freshly cooked pasta for a quick meal with just-cooked flavor.
Final Thoughts
If you crave the warmth and spirit of home-cooked Italian food, give Pasta Napoletana a spot on your weeknight menu. It’s the kind of meal that never fails to impress and always brings everyone running to the table. Go ahead, make it and taste a bit of Naples in every glorious, saucy forkful!
PrintPasta Napoletana Recipe
Pasta Napoletana is a classic Italian pasta dish featuring a rich and flavorful tomato-based sauce, served with spaghetti or bucatini pasta and topped with fresh basil and grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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.
- 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, it will take 5-6 minutes.
Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
Stir in the minced garlic and cook for 2 minutes until fragrant.
Add the tomatoes, salt and few twists of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it’s slightly reduced. Stir occasionally, and if you use whole tomatoes break them with the back of a spoon.
When the sauce is ready, taste and adjust the seasoning according to your liking.
Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicier and moist.
Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!
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 of these ingredients (or also a couple of them) when the onion is translucent. Toss them with the onion for a couple of minutes, then add the canned tomatoes according to the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 324 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg